In a large bowl, combine shredded cabbage, carrots, and chopped cilantro. In another bowl, whisk together mayonnaise, lime juice, apple cider vinegar, and honey until smooth. Pour over cabbage mixture, toss, and refrigerate for at least 15 minutes.

In a mixing bowl, combine sour cream or Greek yogurt with mayonnaise, chipotle peppers, minced garlic, cumin, and salt. Blend until smooth. Adjust consistency with water or milk if needed. Set aside.

Take the firm white fish and pat dry with paper towels. In one bowl, place all-purpose flour; in another, beat the eggs. In a third bowl, combine panko, smoked paprika, garlic powder, cumin, and chili powder. Dredge fish in flour, dip in egg, then coat with panko.

Heat oil in a skillet over medium-high heat. Add the coated fish fillets and cook for 2-4 minutes per side until golden brown, or bake in a preheated oven at 425°F for 12-15 minutes.

In serving bowls, layer cooked rice or quinoa with crispy fish and zesty slaw. Drizzle with creamy chipotle sauce and add optional toppings like avocado and tomatoes.

Serve immediately while fish is warm and crispy.