In a medium bowl, whisk together 3 tablespoons of olive oil, the zest of one lime, and the juice of the lime. Add 1 tablespoon of honey, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Set aside.

Place your salmon fillets in a shallow dish and pour the prepared marinade over them, ensuring they're evenly coated. Allow to marinate for at least 10–15 minutes.

Heat a non-stick skillet over medium-high heat, adding more olive oil. Once hot, place the salmon skin-side down and cook for 4–5 minutes, then flip and cook for another 2–3 minutes.

While the salmon is cooking, divide 2 cups of cooked rice among four bowls and place the cooked salmon on top。Add diced avocado, shredded cabbage, corn, and tomatoes.

Mix 1/2 cup of yogurt with lime juice, chili powder, and salt until smooth. Drizzle over each bowl or serve on the side.

Finish each bowl with cilantro and green onions for garnish, serve with lime wedges.