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 and return to the pot. Add the romesco sauce and a drizzle of olive oil; season with salt and pepper. Stir to combine.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates; place in a medium bowl. Cover with warm water. Set aside to rehydrate at least 5 minutes. Pat the chicken dry with paper towels. In a large bowl, whisk together the honey, harissa paste, and a drizzle of olive oil. Add the prepared chicken; season with salt and pepper. Stir to coat.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the dressed chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the carrots and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are slightly softened and the chicken is browned and cooked through. Turn off the heat. Add the rehydrated dates (draining before adding). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked chicken and labneh. Garnish with the sliced green tops of the scallions. Enjoy!