Ancho Chicken with Charred Brussels Sprouts, Farro Negro & Pepita Salsa Verde

Ingredients

• Brussels sprouts, 1 1/2 lb trimmed and halved
• boneless skin-on chicken thighs, 8 pieces (about 2 lb) patted dry
• cooked black beans, 2 cups drained if canned
• cooked farro negro or black rice, 3 cups warmed
• navel orange, 1 large segmented, juice reserved
• red onion, 1 small very thinly sliced
• cilantro, 1 packed cup leaves and tender stems picked
• pumpkin seeds (pepitas), 1/2 cup toasted
• garlic, 3 cloves divided
• jalapeño, 1 seeded if desired
• lime, 2 juiced
• Mexican crema or sour cream, 1/3 cup
• ancho chile powder, 2 tbsp
• ground cumin, 1 tsp
• smoked paprika, 1 tsp
• dried oregano, 1 tsp
• honey, 2 tsp
• apple cider vinegar, 3 tbsp
• olive oil, 5 tbsp divided
• kosher salt, 2 tsp, plus more to taste
• black pepper, 1 tsp