Preheat the oven to 425 degrees. Side Note: Use the convection bake setting on your oven if you have it - regular bake is great too.
Coat a baking sheet with cooking spray.
Cut the avocado in half, remove the seed, then cut each half into quarters.
Carefully peel the skin and dispose.
Slice each quarter into a few wedges.
Use three different bowls, one for the flour, one for the beaten egg, and one for the panko crumbs.
Season the flour with the garlic powder, paprika, sea salt, and freshly cracked pepper, to taste; mix well.
Dip the avocado fries first into the flour mixture, then the egg mixture, and finally the panko mixture, making sure to coat the wedges completely.
Place the wedges on the prepared baking sheet a few inches apart.
Convection bake directions: Place into the oven and bake for 10-12 minutes, or until golden brown.
Regular bake directions: If you are using the regular bake setting on your oven, bake for 6-7 minutes then carefully flip over and cook the other side for 5-6 minutes, or until golden brown.
While the avocado fries are baking, make the chipotle garlic aioli by combining the mayonnaise, minced garlic, and some of the chipotle adobo liquid; mix until well combined. Taste and add more chipotle adobo liquid if you want it spicier.
When the avocado fries have finished baking, remove them from the oven and place on a serving plate.
Serve immediately with the chipotle garlic aioli sauce and lime weges on the side. Enjoy.