Season the chicken with the salt and paper 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 anywhere to 30 minutes to 2 hours or even overnight.
Preheat your grill to high.
When ready to grill, skewer the chicken (I made 6 skewers) 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.