In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro. In another bowl, whisk together mayonnaise, lime juice, honey, and a pinch of salt and pepper until smooth. Toss the veggie mixture with the dressing until evenly coated, then cover and refrigerate for about 20 minutes.

In a blender, combine mayonnaise or Greek yogurt with chipotle peppers, lime juice, and salt. Blend until smooth and creamy, adjusting thickness as needed. Set aside.

Pat the fish dry with paper towels and season with salt and pepper. Set up a dredging station with flour in one dish, beaten eggs in another, and panko in a third. Dip each fillet in the flour, then eggs, then coat in panko.

Heat cooking oil in a skillet over medium-high heat. Pan-fry the coated fish fillets for 2-4 minutes on each side until golden brown and crispy.

To assemble, start with cooked rice or quinoa in each bowl, add crispy fish, zesty slaw, and drizzle with creamy sauce. Add toppings like avocado or jalapeños as desired.

Serve warm with lime wedges and tortilla chips on the side.