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Heat oil in medium nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
Top with green onions and cilantro; serve.