In a large bowl, combine shredded cabbage, carrots, and cilantro. In a separate bowl, whisk mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper until smooth. Pour dressing over slaw, toss well, cover, and refrigerate for 20 minutes.

In a blender, add sour cream, mayonnaise, chipotle peppers, lime juice, minced garlic, cumin, and pinch of salt. Blend until smooth and creamy, adjusting with water if needed.

Pat the fish dry. Season with salt and pepper. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Coat each fish piece in flour, egg, and then panko.

For pan-frying, heat oil in a skillet over medium-high heat and fry fish for 2-4 minutes per side. For baking, preheat oven to 425°F, bake for 12-15 minutes, flipping halfway. For air frying, cook at 400°F for 8-12 minutes.

In each bowl, start with a base of rice or quinoa, place the crispy fish, add zesty slaw, and drizzle with creamy chipotle sauce. Customize with optional toppings.

Serve warm with lime wedges on the side.