Pat salmon fillets completely dry with paper towels to ensure maximum crispiness. Cut into uniform 1-inch bite-sized cubes.

Toss salmon cubes in a medium bowl with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.

In a small bowl, whisk together pure honey, sriracha, apple cider vinegar, soy sauce, grated garlic, and red pepper flakes.

Heat a large non-stick or cast-iron skillet over medium-high heat with a light spray of oil. Add salmon bites in a single spaced layer (do not overcrowd).

Sear undisturbed for 2 to 3 minutes until golden-brown and crispy on bottom. Flip and sear for another 1 to 2 minutes until cooked to medium perfection.

Pour hot honey glaze directly over the searing salmon in the skillet. Simmer vigorously for 45 to 60 seconds, gently spooning bubbling caramelizing glaze over every cube until glossy, thick, and sticky. Remove pan from heat immediately.

Divide warm steamed jasmine rice between 4 bowls. Top with glazed hot honey salmon bites, fan sliced avocado and crisp cucumbers alongside.

Spoon extra skillet hot honey reduction over the salmon and rice. Garnish generously with sliced green onions, toasted sesame seeds, and a spiral of spicy sriracha mayo. Serve immediately!