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 black pepper
• 1/3 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons dill fresh, chopped
• 2 garlic finely minced or pressed, cloves
• 1 artichoke hearts 12-ounce jar, grilled preferred
• 1 pint tomatoes cherry or grape
• 3 lemon sliced in half
• dill oregano and cilantro for sprinkling, fresh chopped

goat cheese dip

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