Preheat oven to 350°F. Season chicken thighs with 1 tsp curry powder and ¼ tsp salt.
Place chicken thighs on a cookie sheet and then place cookie sheet in preheated oven for 25 minutes. Remove chicken from the oven and cool for 10 minutes.
In a small bowl, whisk together garlic infused coconut oil, cider vinegar, remaining ¾ teaspoon curry powder, and remaining ⅛ teaspoon salt until fully combined.
In a separate bowl, combine chicken, farro and macadamia nuts. Add garlic infused coconut oil mixture and toss until chicken mixture is fully coated.