In a mixing bowl, whisk together the Greek yogurt, grated garlic, lemon juice, lemon zest, olive oil, honey, dried parsley, basil, thyme, Dijon mustard, Worcestershire sauce, and onion powder. Season with salt and pepper to taste.

Set aside about 1/3 cup of the marinade in a separate bowl for basting later and refrigerate.

Coat cubed chicken with the remaining marinade and refrigerate for at least 4 hours or ideally overnight.

Prepare the herb dipping sauce by blending Greek yogurt, minced garlic, honey, Dijon mustard, lemon juice, lemon zest, fresh basil, dill, salt, and pepper until smooth.

Preheat your grill to 425°F - 450°F, and oil the grates to prevent sticking.

Thread the marinated chicken onto skewers and grill for 6-10 minutes, turning occasionally, basting with reserved marinade until chicken reaches 165°F.

Let the skewers rest for 2-3 minutes under foil, then serve drizzled with the herb dipping sauce.