Forge the Herbaceous Marinade: In a large bowl, whisk together the Greek yogurt, lemon zest and juice, minced garlic, fresh oregano, paprika, cumin, coriander, cayenne, black pepper, and 2 tablespoons of olive oil. Add the chicken cubes and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Prepare the Grain Foundation: While the chicken marinates, combine the rinsed farro and low-sodium broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the farro is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in the rinsed chickpeas. Keep covered.
Construct the Crisp Salad: In a separate medium bowl, combine the diced cucumber, cherry tomatoes, red onion, rinsed olives, and crumbled feta. In a small jar or bowl, shake or whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and the fresh dill. Pour the dressing over the salad and toss gently to combine just before serving.
Create the Cooling Cucumber-Dill Sauce: In another small bowl, stir together the Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil until smooth.
Broil the Marinated Chicken: Set your oven's broiler to high and position a rack about 6 inches from the heat source. Thread the marinated chicken cubes onto metal or soaked wooden skewers, leaving a small space between each piece. Arrange the skewers on a baking sheet. Broil for 5-7 minutes per side, until the chicken is lightly charred and cooked through to an internal temperature of 165°F (74°C).
Assemble the Sun-Kissed Bowls: Divide the warm farro and chickpea mixture evenly among four bowls. Top with the broiled chicken (removed from skewers), a generous portion of the crisp Greco-salad, and a dollop of the cooling cucumber-dill sauce. Serve immediately.