Can also use a slow cooker. Refer to the directions for cooking times and operation.
Whisk the broth, jerk seasoning, oil, and cumin in a pot over medium heat. Season with salt and pepper. Add in the chicken and farro, cover with a lid. Bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
Remove the chicken to a cutting board, while continuing to simmer the liquid. Using 2 forks pull the chicken apart into bite-sized pieces. Return the chicken to the pot and low simmer until the farro is tender and the chicken soaks in more flavor. Adjust the seasoning with salt and pepper to taste.
Spoon the liquid over the chicken, top with tomato and scallions. Serve with bread. Garnish with cilantro.