Wash and slice your avocados in half, removing the pit carefully.
Whisk together the olive oil, chili powder and cumin.
Brush the cut side of each avocado with the oil mixture generously.
Preheat your BBQ to high.
Once heated, lay the avocados on the grill so they will have gorgeous grill marks across them. Grill for 4-5 minutes, watching carefully and checking after the first 3 minutes.
Remove the avocados when they have nice dark grill marks on them.
Fill with pico de Gallo and serve with torilla scoop chips.