While the farro is cooking, chop your tomatoes, onion, avocado, and herbs (chives & parsley). As well, in the saute pan you used for toasting the farro, place your tenderized chicken tenders (season with salt and pepper) and cook approximately 3-4 minutes on each side. (Tenderizing: place the tenders in between two pieces of wax paper, use your mallet (soft side) and pound until thinness you desire is reached.) Remove chicken from the skillet when done and let rest for 5 minutes. Then slice on the bias.