Preheat oven to 425 degrees F (220 degrees C).
Combine all Salt (1/4 teaspoon), Dried Parsley (1/4 teaspoon), Mayonnaise (1/2 cup), Lime Juice (1 tablespoon), Chipotle Chili Powder (1/2 teaspoon), Paprika (1/4 teaspoon), and Garlic (1 clove) in a small bowl and whisk to a smooth consistency. Cover and refrigerate for later use.
Peel Avocado (2) and slice them lengthwise.
In three separate bowls, use one bowl to combine All-Purpose Flour (1/4 cup) with Garlic Powder (1/4 teaspoon), Red Chili Pepper (1/2 teaspoon), and Salt (1/2 teaspoon), then add the Large Egg (2) in the second bowl and lightly beat them. In the last bowl, combine Panko Breadcrumbs (1 cup) with Black Sesame Seeds (1/4 cup).
Line a baking tray with parchment paper, drizzle canola oil, or cooking spray.
Dredge the avocado wedges one at a time in flour, eggs, and panko mixture in that order.
Place avocado wedges on the baking tray, drizzle canola oil, or spray oil on top and bake for 12-14 minutes, flipping halfway.
Garnish with grated parmesan and serve warm with spicy chipotle mayo dip.