Honey Mustard Dipping Sauce:

1. To a small bowl add honey, stone ground mustard, smoked paprika and garlic powder. Stir to combine. Set aside.

Cilantro Lime Dipping Sauce:

1. To a small bowl, add cilantro, honey, lime juice, apple cider vinegar, olive oil, garlic, red pepper flakes, salt and pepper. Stir to combine. Set aside.

Avocado Fries:

1. To a small bowl add egg and egg whites. Scramble and set aside.
2. For the dry dredge, add gluten free flour, gluten free panko, garlic powder, smoked paprika and ancho chili powder to a large flat plate. Stir to combine everything together and set aside.
3. To prepare avocado, cut in half and remove pit. Then using a spoon, gently scoop out the avocado and place on a cutting board flat side down. Slice each avocado half into 4 strips.
4. Dredge each avocado slice in the egg mixture first, then in the panko mixture. Be sure to both sides are evenly coated and shake off any excess coating.
5. Heat air fryer to 400°F for 2 minutes. Spray air fryer rack with cooking spray and gently place avocado fries in air fryer. Be sure they are not touching or crowding, as this will cause them not to brown. (I was able to fit 8-10 slices per batch)
6. Air fry for 3 minutes, flip, then air fryer an additional 3-4 minutes until breading is slightly browned.
7. Remove avocado fries from air fryer and immediately season with salt.
8. Place on a serving dish along side both dipping sauces.