Preparation

• In a small bowl, combine the ground ginger, allspice, Aleppo pepper, 1/2 tsp. salt, and several grinds of black pepper.
• In a medium saucepan, heat 1 Tbs. of the oil over medium heat. Add the spices, and cook, stirring, until fragrant, about 30 seconds. Add the kamut and toast lightly, stirring occasionally, about 2 minutes. Add 3 cups water, the bay leaf, and 1 tsp. salt, and bring to a boil over high heat, scraping up any spices stuck to the pan. Cover with the lid ajar, reduce to a simmer, and cook until the grains are just tender with a bit of chew, 25 to 30 minutes. Drain if there’s excess water. (The kamut can be cooked, cooled, and stored in a covered container in the refrigerator for 4 days or frozen for up to 3 months. Reheat before serving.)
• In a large skillet, heat the remaining 2 Tbs. oil over medium heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 30 seconds. Add the kamut, chicken, 1/2 tsp. salt, and a few grinds of pepper. Toss to combine until just heated through, about 2 minutes. Remove from the heat and toss with the lemon zest and juice. Add the plum and toss gently. Season to taste with salt and pepper.
• Spread the arugula on a platter or divide among plates, and mound the salad on the arugula. Top with the walnuts and goat cheese, and serve.