1. 
In a small bowl, whisk together the Greek yogurt, cilantro, lime juice, garlic, honey, and chipotle; refrigerate until serving. 
2. 
Slice the avocados in half, remove pits, and cut into 1/2-inch thick wedges.
3. 
Set up three shallow bowls: one with flour mixed with cumin, chili powder, salt, and pepper; one with beaten eggs; and one with panko.
4. 
Dredge each avocado wedge in the flour mixture, dip in the egg, and then coat thoroughly with panko, pressing gently to adhere.
5. 
Baking Option: Preheat oven to 425°F (220°C). Place wedges on a greased baking sheet, spray with cooking oil, and bake for 12-15 minutes until golden.
6. 
Frying Option: Heat oil in a skillet over medium-high heat. Fry wedges in batches for 1-2 minutes per side until crispy and brown.
7. 
Drain on paper towels and sprinkle with an extra pinch of salt while hot.
