To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek, and 2-3 tablespoons water in a small bowl; set aside.

Cook farro according to package instructions; set aside.

In a small bowl, whisk together chicken stock, sambal oelek, brown sugar, and lime juice; set aside.

In a large bowl, combine chicken, cornstarch, and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.

Heat olive oil in a large cast iron skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes.

Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes.

Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.

Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro, and peanuts.

Serve with spicy peanut sauce.