tl;dr

Conclusion part:

While assaisonner or relever characterize how you are seasonning your meal, piquer some piece of food with another is a culinary technique to season a meal.

Piqué

Short, meaning

As @PapaPoule comment said, “piqué” is used to talk about some piece of food which has been pricked with another, or with some spice, which have been leaved inside, to add taste during cooking.

Dictionary

The 13th meaning of piquer from wiktionary is accurate :

13. Larder.
    

    Piquer de gros lard un morceau de bœuf, Le larder avec de gros lardons.

The etymology of this meaning seems to first involve meat but now it can be approximately used with any piece of food.

pics or it didn’t happen

You can find recipes using this technique :

• “Pot au feu“ with “1 oignon piqué de clous de girofle”
  
• “Roti de boeuf à l’ail par Laure”
  roti http://www.cuisinenligne.com/public/images/recettes/roti-de-boeuf-a-l-ail-par-laure/medium/roti-de-boeuf-a-l-ail-par-laure-0.jpg

Other

assaisonné

It is adding spices with no particular connotation, it can be soft or hot.

Wiktionary meaning :

Accommoder un mets avec les ingrédients qu’il faut pour le rendre plus agréable au goût.

relevé

It is adding spices but, this time, to make it hot[ter].

17th wiktionary meaning :

17. (Cuisine) Donner un goût plus piquant, un plus haut goût à des assaisonnements, à des sauces, à des ragoûts.

Conclusion

While assaisonner or relever characterize how you are seasonning your meal, piquer some piece of food with another is a culinary technique to season a meal.

Your translation is not correct. At least french natives will not interpret it like that. Piqués de gousses d’ail is a common term in culinary recipes to say implanted with garlic cloves.

On the other side assaisonner indeed means to season or to dress when speaking of a meal or a salad. Relevé in culinary terms is closer to hot, while épicé is spicy.