Season the chicken with the salt and pepper and place it in a resealable bag or baking dish. Whisk together the olive oil, vinegar, honey, mustard, dill and garlic and pour it over the chicken. Marinate from 30 minutes to 2 hours or even overnight.

Preheat your grill to high.

When ready to grill, skewer the chicken with a lemon half on the bottom and tomatoes and artichoke hearts in between. You can skewer them however you'd like! Place the skewers on the grill and grill for about 2 to 3 minutes per side, until the chicken juices run clear and the chicken and veggies are charred.

Cover the chicken with a few sprinkles of fresh chopped dill and cilantro. Serve immediately with the goat cheese dip.

Place the goat cheese, yogurt, herbs, salt and garlic powder in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. You may need to scrape down the sides a few times to make sure everything is thoroughly mixed. Taste and season additionally if needed. This will stay fresh sealed in an air-tight container in the fridge for a few days.