Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, and salt.

Coat each avocado wedge in flour, shaking off excess, then dip into the egg wash, and finally press into the panko mixture until fully coated.

Arrange the coated wedges in a single layer on the prepared baking sheet, ensuring they do not touch.

Lightly spray the wedges with olive oil or cooking spray to enhance browning.

Bake for 12 to 15 minutes, or until the breading is crisp and golden brown.

While fries bake, whisk together mayonnaise, minced chipotle peppers, and lime juice in a small bowl until smooth.

Remove avocado fries from the oven and serve immediately with the chipotle dipping sauce.