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For garlic chips, combine garlic and milk in a small bowl. Place in the fridge to soak to remove any bitterness (3 hours). Rinse, drain and pat dry with paper towel. Heat canola oil in a small frying pan over low-medium heat. Add garlic and cook, watching carefully so it doesn’t burn, until golden and crisp (1½ minutes). Drain on paper towel.
Meanwhile, preheat oven to 200°C. Place pita breads on a large oven tray and drizzle with olive oil. Bake until golden and crisp (4 minutes). Cool.
For dressing, whisk all ingredients in a bowl until combined. Season to taste.
For avocado purée, process avocado, milk and lime juice in a small food processor until smooth. Season to taste. Transfer to a bowl and cover surface closely with plastic wrap to prevent browning.
Cut kingfish into 1cm cubes, then combine in a bowl with finger lime pearls, chilli, coriander, chives, shallot and enough dressing to liberally coat the fish. Mix well and season to taste.
To serve, spoon kingfish mixture onto a serving plate and dot with small spoonfuls of avocado purée. Scatter with garlic chips, bronze fennel, chervil and edible flowers, and serve with crisp pita bread.