Cook Farro in 2 cups College Inn Chicken Broth according to package directions (replacing water with chicken broth). Liquid should be mostly absorbed at the end of the cooking process.
In the meantime, preheat oven to 375°F. Place chicken thighs on cookie sheet and sprinkle lightly with Kosher salt and pepper. Bake for 20 minutes. Remove chicken from oven and cut into bite sized pieces.
Once the chicken is cooked, heat a large skillet over medium heat. Melt 1 Tablespoon of butter in the skillet, then add the mushrooms, scallions/green onions and garlic. Sauté for 3-4 minutes, until tender. Add the remaining 1 cup of chicken broth to the pan, then add the cooked chicken pieces and Kale. Cook until Kale has cooked down and shrunk to half its original size.
Salt and pepper to taste.
For the bowls, spoon cooked farro into each individual serving bowl, then top with chicken and mushrooms mixture. Serve warm.