In a large bowl stir together the green onions, garlic, ginger, harissa paste, soy sauce, brown sugar, honey, sesame oil, and beer.
Sprinkle the chicken on all sides with salt. Add the chicken to the marinade, cover, and refrigerate for at least two hours and up to 24.
In a blender, add the ingredients for the sauce, blend on high until well combined. Add additional beer or water to thin to desired consistency.
Preheat the grill to medium-high.
Add the chicken to the grill, brushing with marinade after turning, grilling until cooked through (do not brush with marinade after removing from grill, the heat of the grill will kill harmful bacteria from the raw chicken juices that are still in the marinade but brushing after removing from the grill won’t).
Sprinkle with sesame seeds after removing from the grill.
Drizzle with sauce prior to serving.