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In a small bowl, combine 2 tsp. salt, 1 1/2 TBS Italian seasoning, 2 tsp. garlic powder, 1 tsp. black pepper, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1 tsp. onion powder and 1 tsp. paprika. Coat the chicken pieces generously with all the seasoning and place in a gallon-sized plastic bag. Add the following to the bag, 2 TBS of extra-virgin olive oil, 1/2 cup red wine vinegar, 1 TBS honey and 1 TBS of Dijon mustard. Mix well and cover chicken evenly. Place in refrigerator to marinate for 1 hour. Longer is fine too.
Grate half a cucumber and drain in a fine mesh strain strainer, patting with paper towels to remove all moisture. In a bowl, add 1 cup of Greek yogurt, grated cucumber, 1/2 tsp. garlic powder, 2 TBS extra-virgin olive oil, 1 TBS white vinegar, 1/2 tsp. salt and 1 TBS of freshly chopped dill. Cover and refrigerate until ready to serve.
Take the chopped zucchini, bell peppers and onions alternately placing them and the chicken onto metal skewers or wooden skewers soaked in water. Bring grill to high heat and grill 7-9 minutes, turning once halfway or until internal temperature of chicken reads 165 degrees. Serve kabobs wth tzatziki sauce and enjoy.