Prep the chicken: Pat the 600 g chicken breasts dry with paper towels and — if they are uneven in thickness — butterfly or gently pound to an even thickness (about 1¼ inches). Doing this ensures even cooking: thinner edges won't dry out before the center reaches a safe temperature.

Make the lemon‑herb marinade: In a bowl whisk together 3 tablespoons of the olive oil, 4 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1 tablespoon (of the 4 tbsp) chopped parsley and 1 tablespoon chopped dill. The oil and acid create a quick marinade that flavors and slightly tenderizes the surface without making the meat mealy — because the marinade time will be short.

Marinate the chicken for 15–25 minutes at room temperature (no longer than 30 minutes). Lemon juice begins to 'cook' and firm proteins if left too long; a short marinade gives bright citrus flavor without compromising texture. If you must prepare ahead, refrigerate up to 2 hours, but bring to room temperature 20 minutes before grilling.

While the chicken marinates, build the fennel & orange‑red pepper relish: Trim and very thinly slice the 1 fennel bulb (reserve a few fronds for garnish). Dice the 2 orange bell peppers into small, even pieces. In a bowl combine the fennel, diced pepper, remaining 3 tablespoons olive oil, the remaining 3 tablespoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the remaining parsley and dill, optional sliced olives, and optional 1 teaspoon honey (if using). Toss and let rest 10–15 minutes so the lemon and oil soften the fennel slightly and marry the flavors. Letting the relish sit briefly mellows the raw edge and brightens sweetness from the pepper.

Warm and season the farro: Put 3 cups cooked farro in a wide skillet over medium heat with 1 tablespoon olive oil and a pinch (about 1/4 teaspoon) of salt. Heat for 3–5 minutes, stirring, until warm and a few grains begin to slightly toast; this step revives cooked grain and deepens its nutty flavor. Finish with a small squeeze of lemon and a tablespoon of chopped parsley for brightness. Keep warm.

Heat grill or heavy skillet: Preheat an outdoor grill to medium‑high (about 400°F / 200°C surface) or heat a heavy cast‑iron skillet over medium‑high until smoking lightly. A hot cooking surface gives a quick Maillard sear that adds flavor and attractive grill marks.

Cook the chicken: Remove chicken from the marinade, letting excess drip off (discard used marinade). Oil the grill grates or skillet lightly. Sear the breasts 4–6 minutes per side (time varies with thickness) without moving them so a crust forms — this seals flavor. Use an instant‑read thermometer to check doneness: target 74°C (165°F) in the thickest part. If the exterior is browning too quickly, move the chicken to a slightly cooler part of the grill or reduce skillet heat and finish more gently.

Rest and slice the chicken: Transfer cooked chicken to a cutting board and let rest 5–8 minutes before slicing. Resting allows juices to redistribute instead of running out when cut, keeping the meat moist.

Assemble the plates: Spoon a generous 3/4 cup warm farro per person onto plates. Top with a mound of the fennel & orange‑red pepper relish, then fan sliced grilled chicken over the relish. Drizzle any pan juices or a tablespoon of extra‑virgin olive oil over the chicken and finish with reserved fennel fronds and a sprinkle of fresh dill and parsley.

Final seasoning and serve: Taste and adjust salt, pepper, and lemon as needed at the table. Serve warm — the contrast between warm farro and chilled‑tinged relish is part of the appeal.