In a small bowl combine the avocado, olive oil, chile pepper, half of the sliced scallions and lime juice. Season to taste with the sea salt and black pepper.
Toast the bread to your liking and top with the avocado. Divide the roasted chicken between the 4 slices of toast and top with the remaining scallions, the dill, cilantro and pepitas. Garnish with edible flowers if available.