Preheat your oven to the broil setting at 500°F (260°C).

Slice the baguette into approximately ½-inch thick slices and arrange them on a baking sheet. Lightly spray the slices with olive oil and broil for about 2-3 minutes until toasted.

In a mixing bowl, combine the shrimp with chili powder, garlic powder, fine sea salt, ground cumin, and smoked paprika. Toss well to coat the shrimp.

Heat olive oil in a large sauté pan over medium-high heat. Add the seasoned shrimp in a single layer. Cook for about 3-5 minutes until they turn bright pink and opaque.

Allow the toasted baguette slices to cool slightly, then spread about 1 tablespoon of avocado dip on each slice.

Top each avocado-covered baguette slice with the cooked chili shrimp. Sprinkle with finely chopped chives and serve immediately.