Heat olive oil in a large pot or Dutch oven over medium heat.

Season chicken thighs with salt and black pepper, then add them to the pot. Cook for 5-7 minutes, stirring occasionally, until browned but not fully cooked through. Remove the chicken and set aside.

In the same pot, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.

Add the rinsed farro to the pot, stirring to coat it in the oil and aromatics.

Pour in chicken broth and white wine (if using), then stir in dried thyme and smoked paprika.

Return the browned chicken to the pot, along with any juices that may have accumulated.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the farro is tender and the liquid is mostly absorbed.

Add cherry tomatoes and baby spinach to the pot. Stir and cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve warm, topped with grated Parmesan cheese if desired.