Rinse rice under cold water until water runs clear. In a saucepan, combine rinsed rice, 2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat, let stand for 5 minutes, then fluff with a fork. Stir in chopped cilantro and lime juice. Keep warm.

In a medium mixing bowl, combine shredded green cabbage, thinly sliced red onion, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over the cabbage mixture and toss to combine. Set aside to let flavors meld.

In a small bowl, whisk together sour cream (or Greek yogurt), minced chipotle peppers in adobo, lime juice, honey (or agave), and a pinch of salt until smooth. Taste and adjust seasoning or spice level if needed. Cover and refrigerate until serving.

Pat fish fillets dry with paper towels. Cut fish into 1-inch wide strips or bite-sized chunks. In a medium bowl, toss the fish pieces with olive oil until lightly coated. In a small separate bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning mixture over the fish and toss gently to ensure all pieces are evenly coated. Finally, sprinkle cornstarch over the seasoned fish and toss again, ensuring a light, even coating.

Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange fish pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Air fry for 10-15 minutes, flipping halfway through, until the fish is golden brown, flaky, and cooked through (internal temperature reaches 145°F/63°C). Cooking time may vary based on fish thickness and air fryer model.

Divide the cilantro-lime rice among four serving bowls. Top each bowl with a generous portion of the air-fried fish. Add a scoop of the tangy cabbage slaw, diced avocado, and a drizzle of the chipotle lime crema. Garnish with crumbled cotija cheese and a lime wedge if desired. Serve immediately.