In a small bowl, combine the onion powder, garlic powder, ground cumin, cayenne pepper, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Whisk together until evenly distributed, breaking up any clumps. This pre-mixed blend ensures the seasonings distribute evenly throughout the guacamole without any bitter pockets of concentrated spice.

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Juice the lime into a small bowl or measuring cup. I like to juice the lime first so the juice is ready to add immediately—it prevents the avocado from browning while you're still assembling everything.

Using a fork or potato masher, break down the avocado to your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture. Add the fresh cilantro, the seasoning blend from Step 1, and the lime juice from Step 2. Gently fold everything together until the seasonings are fully incorporated and evenly distributed throughout the guacamole. Taste and adjust salt or lime juice as needed.