In large bowl, mix harissa, olive oil, 2 Tbsp water, garlic, lemon zest, lemon juice, paprika, cumin, cinnamon, salt, and black pepper. Add chicken and toss to coat. Place in refrigerator and let sit for 15 minutes or up to 1 hour.

In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just barely fork-tender. Drain; when cool enough to handle, slice potatoes in half. Place potatoes in large bowl and toss with oil, turmeric, cumin, garlic powder, coriander powder, paprika, cinnamon, ginger powder, and salt.

Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place metal vegetable basket on one side of grill as it heats.

Remove chicken thighs from marinade, letting any excess drip off. Place chicken on grill and cook for 7 minutes per side, or until the internal temperature at the thickest part of meat is 165 F. As chicken cooks, place potatoes in grill basket and heat until cooked through and crispy, about 15 minutes, stirring a couple of times during cooking. To serve, toss potatoes with dill and serve with grilled chicken thighs.