Preheat the oven to 450 degrees F. Alternatively, preheat the grill or a grill pan to medium-high heat.

To spatchcock the chicken, remove and discard the giblets. Place the chicken on a cutting board, breast-side down. Use kitchen shears to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, then firmly press down on each breast to break the bone and flatten the bird.

In a small bowl, combine the chili powder, salt, cinnamon, garlic powder, black pepper and cayenne. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the oil.

Place the chicken into a 12-inch cast-iron skillet or on a rimmed baking sheet if you are using the oven. Roast for 10 minutes to crisp the skin, then lower the heat to 400 degrees F and continue to bake until a meat thermometer (avoiding bone) registers 165 degrees F, 50 to 55 minutes. Remove from the oven, then carve.

If you are using the grill, place it skin-side down on the grill. Cover the grill and cook for 10 minutes. Flip the chicken and move it to a medium-low heat spot on the grill (or lower the temperature if using gas). Cover and cook for 10 minutes. Flip the chicken again and cook for 10 minutes, then flip one more time and cook until the chicken reaches an internal temperature of 165 degrees F, 10 minutes longer. Remove to a carving board, then tent with foil and let stand for 5 minutes. Carve.

In a small bowl, combine the yogurt, harissa and honey. Serve with the chicken.