Gather all your ingredients. Cut the fresh salmon into bite-sized cubes and set aside.

Measure out the spices and seasonings, and prepare the vegetables for assembly later.

Preheat your oven to 425°F (220°C) or your air fryer according to the manufacturer's instructions.

In a large bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Toss in the salmon cubes, ensuring every piece is evenly coated with the seasoning mix.

Set up a breading station. Place panko breadcrumbs in a shallow dish. Take each seasoned salmon cube and gently press it into the breadcrumbs, coating them thoroughly.

Arrange the breaded salmon bites on a lined baking sheet and lightly spray with olive oil. Bake for 12-15 minutes, or until cooked through and the crust is golden brown.

While the salmon is cooking, prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Stir until well blended.

Cook jasmine rice or cauliflower rice according to package instructions, then fluff with a fork and keep warm.

In serving bowls, layer a generous scoop of rice, followed by shredded purple cabbage, shredded carrots, and avocado slices.

Once the salmon bites are cooked, transfer them on top of the vegetable base in each bowl.

Drizzle with Bang Bang sauce and sprinkle with sliced green onions, cilantro, and sesame seeds. Serve immediately.