Step 1: Prepare the vegetables. Finely dice the red onion and cilantro. Thinly slice the jicama into sticks (10 min prep). For a more complex flavor profile, char the whole jalapeño and tomato over an open flame or under a broiler until skin is blistered (5 min cook). Once cooled, peel and finely dice them (5 min prep).

Step 2: For the chili-lime seasoning, combine 3g chili powder, 3g cumin, 3g smoked paprika, 3g garlic powder, 3g onion powder, 3g salt, and 1.5g black pepper in a small bowl. Toss the pork rinds with a small amount of olive oil (not listed as ingredient, assume trace from cooking) and half of the seasoning blend. Spread on a baking sheet and crisp in a preheated oven at 180°C (350°F) for 3-5 minutes, watching carefully to prevent burning (5 min cook).

Step 3: In a large bowl, scoop out the flesh of 3 large avocados. Mash roughly with a fork, leaving some chunks for texture. Incorporate the finely diced red onion, cilantro, charred jalapeño, and tomato (if using). Add 30ml lime juice and the remaining half of the chili-lime seasoning (10 min prep).

Step 4: Season the guacamole generously with salt and black pepper, tasting and adjusting flavors for a perfect balance of acidity, heat, and freshness. For a 'deconstructed' presentation, serve the guacamole in a central bowl, surrounded by the crispy chili-lime pork rinds and jicama sticks for dipping (5 min prep).