To dice something means to cut it into more precise cubes. Chopping is typically less precise and is a more causal cut. Dice cuts can range from small to large, shown below in these photos.
The next technique is called brunoise. This cut can be accomplished by dicing the julienne sticks into cubes.
The technique of chiffonade is used with leafy vegetables, such as herbs to typically garnish a dish. Chiffonade is a slicing technique in which herbs or leafy vegetables are cut into long, thin strips. This is accomplished by stacking the leaves on top of each other then rolling up the leaves and slicing in a perpendicular fashion.