Pat the chicken dry and season generously with kosher salt on both sides.
In a large bowl, mix harissa, olive oil, garlic, lemon juice, lemon zest, paprika, cumin, cinnamon, and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 1 hour.
Preheat a grill (grates should be clean and lightly oiled) or grill pan to medium-high heat covered. Remove thighs from marinade, letting any excess drip off. Grill until thighs are slightly charred and the internal temperature at the thickest part is 165°F), 7-10 minutes per side.
Remove to a plate and serve with fresh dill immediately.
Storage: Store any leftovers in an airtight container. They will last up to 4 days.