Cut the avocado in half, remove the pit, peel, and slice into 8 pieces. Mince the garlic and roughly chop the almonds.

Prepare the chicken liver by removing blood clots and fat. Soak in water for 10 minutes, then rinse and pat dry with paper towels.

Heat salad oil in a pan over medium heat. Add garlic and cook until fragrant. Add chicken liver and stir-fry until the color changes. Add seasonings and stir for 1 minute, then add avocado and mix briefly.