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. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (or 4 teaspoons for 4 servings). Quarter and deseed the lemon(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

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. Carefully add the capers, lemon zest, garlic pesto, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

Transfer the cooked farro to a large bowl. Add the sliced white bottoms of the scallions, halved tomatoes, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished farro topped with the cooked chicken (including any sauce from the pan). Garnish with the parmesan and sliced green tops of the scallions. Enjoy!