In a large airtight container, combine the minced garlic, chopped Thai chilies, and sliced green onions. Squeeze in the lemon juice, add soy sauce, and water. Stir in agave nectar and black pepper. Mix thoroughly until well combined.

Slice the avocados lengthwise around the pit, twist to separate the halves, remove the pits, and peel the skin. Cut them into large chunks and gently add them to the marinade.

Dice the cucumber or halve the cherry tomatoes. Incorporate these vegetables into the marinade with the avocado chunks.

Gently toss the avocado and vegetable mixture in the marinade with a large spoon, ensuring it remains intact.

For enhanced flavors, cover and chill in the refrigerator for about 30 minutes before serving.