Mix together crushed garlic, olive oil, ½ lemon zest and 30ml/2tbsp juice, 10ml/2tsp honey, half tarragon and seasoning to taste. Pour over chicken strips and leave to marinate in refrigerator for 30 minutes.
Thread chicken strips on cocktail sticks and cook under hot grill for 10 minutes or until just starting to turn golden.
Meanwhile prepare the dip: place Boursin Light Garlic & Herbs, greek yoghurt, remaining lemon zest and juice, 5ml/1tsp honey, remaining tarragon and season to taste in a bowl and stir to combine.
Dried herbs have a much more concentrated flavour than fresh, so if you have no fresh tarragon, use 10ml/2tsp dried tarragon instead. If you are feeling a little more indulgent, substitute Boursin full fat Garlic & Herbs instead.