Preheat your grill to medium/high heat.
Coat the chickpeas with the olive oil, the sweet paprika and salt and pepper.
Place the chickpeas on baking paper and grill for 10 minutes. Then, spray the chickpeas again with olive oil and stir around. Cook for another 10-12 minutes until lightly crispy.
Cut the avocados in half and remove the pit. Scoop out the center of the avocado so you have a large, deep hole. Sprinkle the avocados with olive oil and salt and pepper. Place, flesh-side down, on the grill until nice grill-marks form.
In a small bowl put the cucumber, tomatoes and lemon juice. Season with a pinch of salt and pepper.
Place the tahini paste, water, lemon juice, garlic, salt and pepper in a mason jar and whisk until creamy and smooth.
Put the cucumber mixture on each avocado, top each half with 1 Tbsp of chickpeas and drizzle with the Tahini sauce.