Preheat the oven to 400°F. Place the flatbreads on a cutting board and cut them into chip size with a pizza cutter. Place the chip pieces on a non-stick baking sheet coated with non-stick cooking spray. Baste the chips with a light layer of canola oil. Season the chips with onion powder, garlic powder, and sea salt. Bake them for 7-10 minutes until toasted and crisp.

Cut the avocados lengthwise. Remove the pit, and remove the fruit from the rind and place it in a bowl. Add the onion, crushed clove of garlic, cilantro, lime juice, salt, pepper, and onion powder. Mash the ingredients together with an avocado tool or by cutting it together with two forks by hand. Serve the guacamole with the flatbread chips.