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. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon(s). In a bowl, whisk together the honey, mayonnaise, mustard, and a drizzle of olive oil; season with salt and pepper.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Air Fryer: Cook the chicken at 375°F for 9 to 12 minutes.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

In a large bowl, whisk together the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Add the arugula, cooked farro, cooked carrots, and goat cheese (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!