Bring 1 cup water to a boil in a medium saucepan. Stir in the instant rice, cover, remove from the heat, and let stand 5 minutes. Fluff with a fork. Instant rice keeps this a true 25-minute dinner.

Pat the fish pieces dry — dry fish sears, wet fish steams. Toss with 1 tablespoon olive oil, the chili powder, cumin, smoked paprika, garlic powder, and 1/2 teaspoon of the salt until evenly coated.

In a small bowl, whisk the Greek yogurt with the minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Start with one pepper and add the second only if you want more heat. Set aside.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the fish in a single layer — don't crowd — and sear 2–3 minutes per side, until opaque, lightly browned, and flakes easily with a fork. The fish is done at 145°F internally.

While the fish rests, toss the cabbage with the cilantro, lime juice, and remaining 1/2 teaspoon salt in a large bowl. Give it a good squeeze as you toss — it softens the cabbage slightly and wakes up the flavor.

Scoop rice into four bowls. Top with slaw, then the seared fish, avocado, and cotija if using. Drizzle generously with chipotle crema, shower with extra cilantro, and serve with lime wedges.