Grilled Chicken Rack with black pepper

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the grilled chicken and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the farro and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.