Heat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard any stem ends from the green beans; cut crosswise into 2” pieces.
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to pot.
Meanwhile, transfer the carrot pieces, onion wedges, and green bean pieces to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the MTOO Flavor Bomb spice blend. Toss to coat; arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and all but a pinch of the za’atar; toss to coat. In a medium pan, heat a drizzle olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.
Turn off the heat. Meanwhile, in a bowl, combine the labneh, feta (crumbling before adding), and 2 tablespoons of water. Season with salt and pepper.
To the pot of cooked farro, add the roasted vegetables and a drizzle of olive oil.
Serve the finished farro topped with the cooked chicken. Drizzle with the dressing and garnish with the remaining za’atar. Enjoy.