Rinse the farro under cold water and drain.

In a medium saucepan, combine the farro and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes until the farro is tender. Drain excess liquid if necessary.

While the farro cooks, season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing.

In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.

Drizzle the lemon juice and sprinkle dried oregano over the bowl. Toss gently to combine all ingredients.

Serve the farro salad in bowls, topped with sliced chicken.