In a medium saucepan, combine farro and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until farro is tender. Drain excess liquid if necessary.

Preheat the air fryer to 380°F for 5 minutes.

In a bowl, toss the chicken pieces with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Place the seasoned chicken in the air fryer basket in a single layer. Cook for 10 minutes, shaking the basket halfway through.

After 10 minutes, add the cherry tomatoes and chopped spinach to the chicken in the air fryer. Cook for an additional 5 minutes.

Once the chicken is cooked through and the vegetables are tender, remove from the air fryer and combine with the cooked farro. Toss well to combine.

Serve garnished with fresh parsley.