Pound and season the chicken: In a small bowl mix together the lemon juice, zest, honey, and oil and whisk (affiliate link) to combine, set aside. Cover a cutting board with parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. (you can also use a plastic zip bag).  

Using the flat side of a mallet, heavy pan, or rolling pin, pound the chicken breast using short strokes starting with the thickest part of the chicken working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

Place the chicken breast on a flat surface and season both sides with 1 teaspoon each of the spices and all of the oregano. Place the seasoned chicken into a large plastic zip bag or baking dish. Whisk (affiliate link) the lemon/oil mixture once more and pour the mixture over the chicken, making sure all of the chicken gets coated. Zip or cover and set aside to marinate 30 minutes to an hour or overnight in the fridge. If you marinate overnight, be sure to take the chicken out of the fridge at least 30 minutes before grilling.

Grill the chicken: Heat the grill pan on medium-high heat. When the grill pan is hot, brush a bit of oil on the pan, making sure to coat the entire pan with oil. Add the chicken breast to the grill pan and cook for 4-5 minutes on the first side without moving, until the underside develops dark grill marks. Flip the chicken using a pair of tongs or a fork and cook the other side for another 4-5 minutes. (To make sure your chicken is safe to eat, use a thermometer to check the internal temperature reaches 165 degrees.). Remove from pan and allow chicken to rest and cool a bit before slicing.

Cook the farro: While the chicken is marinating, prepare the farro according to the package directions.

Make the dressing: Place all of the dressing ingredients in a glass jar, place the lid on the jar and shake until ingredients are well combined.

Prepare the vegetables: Slice the tomatoes in half, slice the cucumber in half lengthwise and then slice the halved cucumber, slice the red onion, and slice the olives in half. 

Season the chickpeas: Open the can of chickpeas, rinse and drain well. Transfer to a small bowl, sprinkle the remaining sumac and Aleppo pepper flakes and a pinch of salt, toss to coat evenly.

Assemble the grain bowl: You should have enough ingredients to make two grain bowls. Place the arugula on one side of the bowl and the farro on the opposite side. Place slices of grilled chicken, chickpeas, sliced vegetables, and feta cheese over the farro and arugula. Drizzle with the dressing and chop a bit more parsley and mint for garnishing the top of the salad. Serve your grain bowl with a side of pita chips.