In a small bowl, whisk together creamy peanut butter, the juice of one lime, reduced sodium soy sauce, brown sugar, and sambal oelek. Add warm water to thin the sauce to your desired consistency.

Rinse farro under cold water, then add it to a pot with chicken stock. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 25-30 minutes or until tender, and fluff with a fork.

Heat olive oil in a large skillet over medium heat. Add chicken thighs and sear for 3-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add shallot, garlic, and ginger. Sauté for about 2 minutes until aromatic and shallots are translucent.

Pour in the chicken stock mixture with the cooked chicken, stirring to combine. Simmer for about 5 minutes until heated through and slightly thickened. Adjust seasoning to taste.

Divide cooked farro among bowls. Layer with sautéed chicken, shredded kale, purple cabbage, bean sprouts, and carrots. Sprinkle with cilantro and roasted peanuts.

Drizzle prepared spicy peanut sauce generously over the bowls just before serving.