Prep and portion: Pat the chicken thigh dry with paper towels (removing surface moisture helps a better sear). If the thigh is uneven, press it flat with the heel of your hand or a meat mallet to an even thickness — this ensures even cooking so the thinner parts don’t overcook while the thick parts finish.

Make the lemon-herb marinade/dressing: In a small bowl whisk the 1 tbsp fresh lemon juice with the 1 tbsp extra-virgin olive oil, 1 tbsp of the chopped herb mix (rosemary + parsley), 1/4 tsp salt and 1/8 tsp freshly cracked black pepper. (Why: combining lemon and oil here both flavors the chicken and becomes the vinaigrette for the salad — efficient and harmonious flavor.) Reserve about 1 teaspoon of this mixture for finishing if you want a glossy finish on the chicken.

Marinate the chicken briefly: Pour roughly half (about 1 to 1.5 tsp) of the lemon-herb mixture over the chicken, rub to fully coat, and let rest 15–30 minutes at room temperature (or up to 2 hours in the fridge). (Why: the acid brightens flavor and the oil carries herbs; a short marination is enough for thigh meat to pick up flavor without tightening the proteins excessively.)

Warm the farro and reheat squash: If the farro and roasted squash are chilled, warm them gently — microwave 30–45 seconds or warm in a skillet over low heat for 2–3 minutes. (Why: warm grains and squash help wilt baby kale slightly and better carry the dressing.)

Make the salad base: In a large bowl combine the warm farro, roasted butternut squash, baby kale and thinly sliced shallot. Pour the remaining lemon-herb dressing over the mixture and toss gently. (Why: warm ingredients soften the kale and let the lemon oil marry with the grains, creating a cohesive salad rather than separate components.)

Preheat your cooking surface: Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high if grilling isn’t available. (Why: a hot surface gives an immediate sear that creates a flavorful crust and seals juices in the chicken.)

Sear and grill the chicken: Lightly brush or oil the grill/grill pan (use the reserved 1 tsp of the dressing or spray oil). Place the chicken thigh skinless side down and cook undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). (Why: the initial undisturbed sear develops Maillard browning for flavor; using a thermometer prevents overcooking — chicken thighs stay juicier than breasts but still need to reach safe temperature.)

Rest the chicken: Transfer the chicken to a cutting board and let rest 5 minutes before slicing. (Why: resting lets juices redistribute so the meat stays moist when you slice it instead of running onto the board.)

Finish and assemble: Taste the farro-squash salad and adjust seasoning with salt, pepper and a squeeze more lemon if needed. Slice the rested chicken across the grain and arrange over the warm salad. Scatter crumbled feta and the remaining chopped herbs over the top. (Why: slicing across the grain shortens muscle fibers for a more tender bite; finishing herbs and cheese add bright, salty contrast to the sweet squash.)

Serve: Drizzle any collected resting juices or the reserved teaspoon of dressing over the chicken for sheen and extra flavor. Serve immediately while warm. (Why: the warm salad and freshly grilled chicken are at their best right away — contrasts in temperature and texture make the dish sing.)