Pat the fish fillets dry with paper towels, then season both sides generously with salt and pepper.

In one shallow dish, spread the all-purpose flour evenly. In a second bowl, beat the eggs. In a third dish, combine the panko breadcrumbs, smoked paprika, garlic powder, cumin powder, chili powder, salt, and pepper.

Take each fish fillet and dip it into the flour, then into the eggs, and finally press it into the panko mixture.

In a large skillet, heat enough cooking oil over medium-high heat. Once shimmering, carefully add the coated fish in batches.

Fry the fish fillets for about 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels.

In a large bowl, combine the shredded cabbage mix, shredded carrots, and chopped cilantro, tossing gently.

In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey (if using), salt, and pepper until smooth. Drizzle over slaw and toss.

In serving bowls, add a layer of cooked rice or quinoa, top with crispy fish pieces, followed by the slaw.

Drizzle the chipotle sauce over your assembled bowls.

Customize with optional toppings and serve warm.