Mix the garlic powder, paprika, cumin, and salt together and rub the seasoning evenly over the chicken breasts.
Heat a tablespoon of olive oil in a skillet over medium heat and cook the chicken for about 6 minutes on each side or until cooked through, then let them cool and slice.
Chop the red onion and peel and slice the oranges.
Cut the cooked beets into wedges.
Boil the broccoli for 6 to 8 minutes until tender and drain well.
Combine the beet wedges with the cooked farro and sprinkle with salt.
In a blender, combine parsley, garlic, olive oil, vinegar, and salt, and blend until the dressing becomes smooth.
Divide the farro and beet mixture and broccoli evenly into four containers.
Add sliced onion, orange segments, and chicken on top of the farro mixture.
Pour the prepared dressing over each bowl and garnish with a sprinkle of fresh chopped dill.
