1-First, prepare the fish by preheating your oven to 375°F and lining a baking sheet with parchment paper. Place the chopped fish in a bowl, add 1 Tbsp olive oil, and season with 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1/4 to 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Toss everything together, spread it on the sheet, and bake for 20 minutes; broil for 3-5 minutes for crispier edges, or use an air fryer at 400°F for 7-9 minutes, tossing halfway.

2-Next, handle the rice by cooking it fresh or reheating leftovers in a skillet until crispy, then keep it warm. For the sauce, mix 1/2 cup sour cream, 1/3 cup mayonnaise, 2 Tbsp lime juice, 1 tsp garlic powder, and 1 tsp Sriracha in a bowl until smooth. Finally, assemble each bowl with 3 cups cooked rice as the base, add shredded purple cabbage, diced avocados, tomatoes, red onion, chopped cilantro, and cotija cheese, then top with the fish and drizzle the sauce. Serve with lime wedges for a zesty finish.