Step 1
Bring chicken stock or water to a boil and add farro. Reduce heat to maintain a simmer, stirring occasionally, until farro is soft and almost all of the fluid has been absorbed.
Step 2
Meanwhile, prepare the chicken breast. Butterfly chicken and season each of the four pieces with salt, pepper, garlic powder, cumin, and paprika. Heat large skillet over medium high and add olive oil. When pan is hot, add chicken, flipping occasionally until nicely browned on both sides and cooked through. Remove to plate.
Step 3
Meanwhile, prepare the corn. Add to medium skillet over medium-high with olive oil. When pan is hot, add corn in one layer, then season with salt and chili powder. Leave undisturbed for a few minutes to get a nice smoky char on the corn, then stir and repeat this process until the corn is evenly charred and toasty. Use your ears to determine when it's ready to stir: corn will begin popping to let you know it's ready! Add lime juice and stir, then remove from heat.
Step 4
Slice your chicken. Everything will finish at around the same time, so stay on your toes!
Step 5
Assemble your bowls: dish farro in an even layer, then add a layer of smoky corn, then top with sliced chicken, cherry tomatoes, avocado, cilantro, crumbled cotija cheese, sour cream, and hot sauce like Tapatio to taste.
