Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip

• 1 1/2 pounds boneless, skinless chicken thighs, cut into cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh chopped dill
• 2 garlic cloves, finely minced or pressed
• 1 12-ounce jar artichoke hearts (I love these grilled ones)
• 1 pint Cherry or grape tomatoes
• 3 lemons, sliced in half
• fresh chopped dill, oregano and cilantro for sprinkling

goat cheese dip

• 8 ounces goat cheese, chevre
• 3 tablespoons plain greek yogurt
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 to 3 tablespoons extra virgin olive oil