Pound the chicken between two pieces of plastic wrap with a mallet until it is an even thickness about 1/2 inch thick.
In a small bowl, combine the cumin salt and pepper. On both sides of the chicken, rub with olive oil and then rub the spice mixture in.
Spray a grill with cooking spray and heat to a medium high heat. Grill about 3 to 4 minutes per side or until cooked through.
Remove from the heat and let the chicken rest for about 5 minutes. Slice into 1/2 inch thick slices and drizzle with the lemon juice. (chicken will keep in a container in the fridge for up to 3 days.)
In a medium sized pot, combine the farro and enough water to cover by about an inch. Bring to a boil and then reduce the heat and simmer uncovered for 30 minutes. Drain and let cool.
In a large bowl combine the farro, toasted walnuts, celery, parsley, dried cherries, scallions, olive oil and lemon juice. Season with salt and pepper. (This will keep in fridge in a container for up to 5 days).
To serve, place 1 cup of spinach on a plate. Top with about 3/4 cup of the farro salad. Place the sliced chicken breasts on top of the farro. Serve each salad with a lemon wedge for squeezing right before eating.