Line a rimmed baking sheet with foil (not required, but this helps with cleanup) and place an uncoated wire rack in the baking sheet. Set aside. Preheat the oven to 415°F.
Cut the avocados in half, remove the pit, and gently scoop the entire half out of the skin to keep the avo half intact. Place on a cutting board, flat-side down, and cut into slices about 1/2" thick. Repeat with both avocados and set aside.
Add the egg to a wide, shallow bowl. Whisk until the white and yolk are completely blended.
Add the almond flour, pork panko, and all spices to another wide, shallow bowl and stir until combined.
Take one avocado slice and dredge in the flour/panko mixture (lightly coating both sides), then coat completely in the whisked egg, then back in the flour/panko mixture again.
Lay the breaded avocado slices on the rack in the baking sheet. Spray them all generously with the avocado oil spray, turn them over and spray the other sides as well. Bake in the preheated oven for 14-16 minutes, or until crispy and golden.
Remove from oven and serve immediately with the Sun-Dried Tomato Aioli.