In a mixing bowl, combine shredded cabbage, grated carrots, and optional chopped cilantro. In a separate bowl, whisk together mayonnaise (or Greek yogurt), lime juice, vinegar, honey, salt, and pepper. Fold the slaw mixture into the creamy dressing, cover, and chill in the refrigerator for 20 minutes.

Blend mayonnaise or Greek yogurt with chipotle peppers in adobo sauce, lime juice, garlic powder, cumin, and a pinch of salt until smooth. Adjust thickness by adding a splash of water if necessary.

Pat fish fillets dry with paper towels. Season both sides with salt and pepper. Set up a dredging station with flour, whisked eggs, and panko breadcrumbs combined with smoked paprika, garlic powder, cumin, and chili powder.

Heat oil in a skillet over medium-high heat until shimmering. Cook coated fish fillets for about 2-4 minutes on each side until golden brown and crispy. Alternatively, bake in a preheated oven at 425°F for 12-15 minutes or air fry at 400°F for 8-12 minutes.

Layer cooked rice or quinoa in serving bowls. Top with crispy fish, zesty slaw, and drizzle with creamy chipotle sauce. Add optional toppings like sliced avocado or jalapeños.

Serve warm, garnished with lime wedges and tortilla chips.