Bring a large pot of water to a boil. Once boiling, season with 1 tsp kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with cold water. Set aside to drain well or transfer to an airtight container & store in the refrigerator for up to 5 days.
Place the chicken breasts in a large Ziplock bag or baking dish. Add 3 tablespoons of the olive oil, the lemon zest & juice, garlic, & hardy fresh herbs. Season with 1 1/2 tsp kosher salt & ground black pepper as desired. Set aside to marinate for 30 minutes at room temperature, or cover & marinate in the refrigerator for up to 6 hours.
Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in the refrigerator for up to 1 week.
Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Place the asparagus on a large plate or small baking sheet. Drizzle with the remaining 1 Tbsp olive oil, then season generously with kosher salt & ground black pepper as desired. Set aside for grilling. Destem & finely shred the kale. Rinse & finely chop the roasted red bell peppers. Crumble the goat cheese.
Place the chicken on the preheated grill, discarding any excess marinade. Grill 4-5 minutes per side, or until cooked through. When you flip the chicken, place the asparagus on the grill (be sure to position it such that the spears are perpendicular to the grill grates!). Grill 5-6 minutes, rolling the asparagus across the grill grates about halfway through to ensure both sides are nicely grilled. Transfer the grilled chicken and asparagus to a plate or small baking sheet. Dice or slice the chicken & roughly chop the asparagus for salad assembly.
Place the shredded kale in a large bowl. Drizzle a little of the lemon thyme vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened. Add the grilled chicken and asparagus, cooked farro, roasted red bell pepper, & goat cheese to the bowl. Drizzle more of the lemon thyme vinaigrette over top & toss to combine.