Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 5 minutes or until done and lightly browned. Remove chicken from pan.
Reduce heat to medium. Add 1 tablespoon oil to pan; swirl to coat. Add onion, ginger, garlic, and serrano; cook 6 minutes, stirring frequently. Stir in curry powder; cook 30 seconds, stirring constantly. Add stock, scraping pan to loosen browned bits. Stir in freekeh, salt, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in apple; cook 15 minutes or until freekeh is tender. Add chicken and half-and-half; cook 3 minutes or until thoroughly heated. Ladle soup into 6 bowls. Top each serving with cashews. Garnish with cilantro, if desired.
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