Marinate the chicken thighs: In a large resealable bag, add lemon zest, rosemary, thyme, paprika, cayenne, salt, and olive oil. Shake the ingredients to mix them well, then add the chicken and turn it in the bag to coat it on all sides. Put the bag in a bowl (in case it leaks) and put it all in the refrigerator for at least 2 hours up to overnight.

Make the farro: The farro can be made up to two days ahead. Bring a large pot of well salted water to a boil. Add the farro. Reduce the heat to keep the water at a low boil and cook until the farro is tender but still chewy. For pearled farro this will take about 18-20 minutes. When the farro is done, drain it and then fluff it up with a fork to let it cool.

Preheat the grill.

Remove the chicken from the marinade. Set the grill to medium heat. Grill the chicken on one side for 5 minutes. Flip and grill it on the other for 5 minutes. Then reduce the heat to low, cover the grill and grill for 3-4 minutes more, or until the chicken reaches 165F. Remove the chicken from the grill, let it rest for 5 minutes, and then slice each thigh into several, bite-sized slices.

Once the chicken is done, brush the bread with a bit of oil and put it on the grill for 1-2 minutes per side.