Wash and dry produce.

In a medium pot (large pot for 4 servings), combine farro, 3 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

While farro cooks, halve, peel, and thinly slice shallot. Halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips.  Roughly chop dill.

In a small microwave-safe bowl, combine shallot, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings); cover with plastic wrap and microwave for 30-45 seconds. Stir and set aside to pickle.

In a medium bowl, combine tomatoes, half the Za’atar Spice (all for 4), a drizzle of olive oil, salt, and pepper. Set aside to marinate.

In a second small bowl, combine yogurt, half the chimichurri, and half the cumin (all the chimichurri and all the cumin for 4 servings).

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, bell pepper, Shawarma Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Once farro is done, transfer to a large bowl and combine with half the dill, a drizzle of olive oil, salt, and pepper.

Divide farro between shallow bowls; top with chicken and bell pepper, marinated tomatoes, and pickled shallot (draining first). Drizzle chicken with sauce and garnish with remaining dill.