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To make the toast, heat the oil in a medium skillet over medium heat. Add the bread and toast until each side is golden and crisp, 1–2 minutes. Transfer to a plate.
Thinly slice the avocado. Use a spoon to scoop the flesh from the skin. Fan half on each slice of toast.
For the cumin-chilli tadka, heat the avocado oil over medium heat in the same medium skillet from before until it begins to shimmer, 1–2 minutes.
Add the cumin and coriander seeds and cook for 45 to 60 seconds, until fragrant and browning. Watch closely as they can burn quickly.
Remove the pan from the heat and add the minced garlic, lemon zest, chilli powder and salt. Swirl to combine and immediately spoon over the avocado toast.
Finish the toast with microgreens and serve with your choice of pickles on the side.