Add the minced garlic, egg yolk, mustard, and lemon juice to a mixing bowl and whisk together until smooth.

Slowly incorporate the avocado oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy.

Add the chopped chipotle chilies and whisk well to combine.

Taste aioli for flavor and add more chipotle chilis and/or lemon juice or sea salt to taste.

Store in an air tight container in the refrigerator for up to 5 days.