Carefully slice each avocado in half, remove the pit, and scoop out the flesh. Cut each avocado half into thick wedges, about 1 inch wide. Set aside and ensure not to mash them.

In three separate shallow bowls, place the flour in the first, whisk the eggs in the second, and combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper in the third.

Take each avocado wedge and coat it in the flour, shaking off excess. Next, dip it into the beaten eggs until fully covered, then roll it in the seasoned panko mixture.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Arrange the coated avocado wedges in a single layer on the baking sheet. Bake for about 15-20 minutes or until golden brown, flipping halfway through.

While the fries are baking, mix the Greek yogurt or sour cream with lime juice, cilantro, and salt in a small bowl.

Once the fries are done, let them cool for a minute before serving. Pair them with the dipping sauce.