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Preheat your oven to 400°F.
In a bowl, combine the sliced red onions with olive oil, balsamic vinegar, and a pinch of kosher salt. Spread the mixture on a baking sheet and roast for about 20-25 minutes until caramelized, then set aside.
In a pan over medium heat, add olive oil and season the bite-sized chicken thigh pieces with salt, pepper, onion powder, and garlic powder. Cook the chicken until browned and fully cooked, then remove it from the pan, leaving about two tablespoons of fat and the fond.
Add the farro to the pan with the fond and toast it for a minute or two.
Gradually pour in the chicken stock, stirring and allowing each addition to be absorbed before adding more. Continue this process until the farro is tender and most of the liquid has evaporated, which should take about 20-25 minutes. Season with kosher salt to taste.
While the farro is cooking, remove the stems from the kale, chop the leaves, and mince the parsley and thyme.
If desired, roast the butternut squash with butter until it becomes tender.
Once the farro is cooked, return the chicken to the pan. Add the roasted balsamic onions, kale, parsley, thyme, and cooked squash. Toss everything together until heated through.