Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Quarter and deseed the lemon(s). Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the garlic-tahini sauce, honey, the juice of 2 lemon wedges (or 4 wedges for 4 servings), half the parmesan, a drizzle of olive oil, and as much of the garlic paste as you'd like; season with salt and pepper.

Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Air Fryer: Cook the chicken at 400°F for 5 to 7 minutes.

Transfer the cooked farro to a large bowl; drizzle with olive oil and season with salt and pepper. Add the arugula, sliced cucumber(s), and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Garnish with the remaining parmesan and peppers. Serve the remaining lemon wedges on the side. Enjoy!