Marinate the Salmon: In a medium bowl, whisk together olive oil, lime zest, lime juice, honey, chili powder, smoked paprika, garlic powder, salt, and pepper. Add the salmon, let marinate for 10-15 minutes.

Cook the Salmon: Heat a skillet over medium-high heat, add olive oil, then place salmon skin-side down. Cook for 4-5 minutes until crispy, flip and cook for another 2-3 minutes.

Prepare the Rice: Make sure the cooked rice is ready and fluffy just before serving to create a warm base for the bowls.

Assemble the Bowls: Place a salmon fillet over the rice, then top with avocado, cabbage, corn, tomatoes, cilantro, and green onions.

Make the Sauce: Mix Greek yogurt, lime juice, chili powder, and salt in a small bowl. Drizzle over the bowls or serve on the side.

Garnish and Serve: Add lime wedges and cilantro on top before serving warm.