Scrub the carrots to remove any visible dirt. Then slice lengthwise down the middle.
Toss the carrots in avocado oil to lightly coat.
Place the carrots in a hot cast iron or thick bottom skillet, cut side down. Use a spatula or tongs to press the carrots flat. Make sure the cut side gets good contact with the hot pan.
Flip half way through, the cut side should be well charred and black. Char the round side slightly.
Squeeze the juice of a lime into the pan. If necessary, add 1/4 cup or so of water to steam the carrots and finish the cooking process. They should be fork tender.
In a small bowl, mix together the yogurt, honey, Sambal Oelek, lime zest, and season with salt and pepper.
Serve the carrots with a garnish of black and white sesame seeds and fresh cilantro leaves.