Pat each fish fillet dry with paper towels and season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika, garlic powder, cumin, and chili powder.

Coat each seasoned fillet in flour, then dip in beaten eggs, letting excess drip off, and finally coat in the panko mixture. Set aside.

Heat about ½ inch of oil in a large skillet over medium-high heat. Cook each fillet in batches for 3-4 minutes per side until golden brown. Transfer cooked fillets to a paper towel-lined plate.

In a large bowl, combine shredded cabbage, carrots, and cilantro. In another bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey, salt, and pepper, then pour over the slaw and toss.

To assemble, start with a base of rice or quinoa in each bowl, top with crispy fish, slaw, and optional toppings. Drizzle with chipotle sauce before serving.