Cook the farro according to the package directions. Strain and briefly set aside.
Heat ½ tablespoon of the coconut oil in a wok or large non-stick skillet over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan in an even layer. Let the chicken cook for 2 minutes undisturbed (you want to get some light browning action going), then continue cooking for 2-3 minutes until cooked through. Transfer the chicken to a bowl and set aside.
Return the pan to the heat and add the remaining 1½ tablespoons coconut oil. When the oil is hot and shimmering, add the onion, zucchini, and carrots to the pan. Cook until the vegetables are tender (but not mushy!), about 5-7 minutes. (I like to let my vegetables brown a little, but if you’re not into that, simply turn the heat down to medium.)
Add the edamame, garlic and ginger, and cook for 1 minute until the garlic is fragrant. Add the baby kale and cook just until wilted, about 30 seconds.
Strain any excess liquid from the cooked chicken, then return the chicken to the pan. Fold in the farro, soy sauce, rice vinegar, and sriracha (if using), and cook for a minute or so until heated through.
Serve your stir-fry warm topped with basil and cashews.