In a medium bowl, whisk together ¼ cup of olive oil, the zest and juice of two fresh limes, 1 tablespoon of honey, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a generous pinch of salt and black pepper.

Place two salmon fillets into a shallow dish and pour the prepared marinade over them, ensuring they are completely coated. Let the salmon marinate for about 10 to 15 minutes at room temperature.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the marinated salmon fillets skin-side down in the skillet.

Cook for about 4 to 5 minutes, or until the skin is crispy and browned. Gently flip the salmon and cook for another 2 to 3 minutes until it flakes easily with a fork.

Begin assembling the Chili Lime Salmon Bowls by dividing 2 cups of cooked brown or white rice among four bowls. Top each portion of rice with a salmon fillet and arrange slices of creamy avocado, shredded purple cabbage, sweet corn, and juicy cherry tomatoes around the salmon.

Sprinkle chopped cilantro and thinly sliced green onions on top for a fresh finish.

In a small bowl, whisk together ½ cup of yogurt, the juice of one lime, 1 teaspoon of chili powder, and a pinch of salt to create a creamy chili lime sauce.

Garnish each bowl with lime wedges and a sprinkle of fresh cilantro before serving.