Mix the cumin, six pepper blend, garlic, lime juice, and creamy garlic dressing together.
Toss the cooked brown rice with the dressing mixture and let it sit for 30 minutes to absorb the flavors.
Lightly spray the avocado halves with oil and place them on a chargrill for 4-6 minutes, or until grill marks appear. Remove from the grill, cool, and roughly chop the avocados.
Gently fold the quartered tomatoes, chopped avocado, and green onions into the rice mixture.
Garnish the salad with chopped cilantro and raw pepitas. Serve immediately.
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