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

Meanwhile, wash and dry the fresh produce. Pit and roughly chop the dates. Place in a medium bowl; cover with 1/2 cup of hot water (or 1 cup for 4 servings). Set aside to rehydrate. Peel the carrots and thinly slice on an angle. Halve, peel, and small dice the onion(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). Roughly chop the pistachios.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and diced onion(s); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Turn off the heat. Transfer to the pot of cooked farro; add the honey, vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and as much of the spice blend as you'd like. Toss to coat. In the same pan, 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. Carefully add the rehydrated dates (including the liquid). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has thickened and the chicken is cooked through. Turn off the heat. Carefully stir in the lime zest and the juice of 2 lime wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired.

Season the labneh with salt and pepper. Serve the finished farro topped with the cooked chicken (including any sauce from the pan), seasoned labneh, and chopped pistachios. Serve the remaining lime wedges on the side. Enjoy!