Place rice, water, garlic powder, and salt in an instant pot. Close lid and press the rice function. This will set the instant pot to around 10-12 minutes on high pressure. Once the instant pot is done cooking, let the pressure naturally release while you cook the rest of the dish, this will make for super fluffy rice. OR you can quick release and the rice will be just as good!
Preheat oven to 400 degrees F. Place a rack on top of a baking sheet and spray with avocado oil spray to ensure the fish doesn’t stick.
Add all the ingredients for the pickled onions to a bowl, mix together, and set aside.
Pat cod dry. In a shallow bowl, whisk together an egg. In another shallow bowl, mix together the breadcrumbs, chili powder, paprika, salt, cumin, and cayenne pepper. Dip each piece of cod into the egg mixture to completely coat the cod, then add it to the breadcrumb mixture, coating the cod on all sides. Place on the rack on top of the baking sheet. Repeat with all filets. Place in the oven on the top rack to bake for 8-10 minutes (this time will range depending on the thickness of the cod – if it’s on the thinner side, it will take about 8-10 minutes, if it’s thick, it will take anywhere between 13-18 minutes).
While the cod bakes, add all the ingredients for the slaw to a large bowl and mix until combined. Set aside.
Once rice is done cooking and cod is done baking, you can build your bowls – rice on the bottom topped with cod, cabbage slaw, pickled onions, avocado, cilantro, add some chips on the side along with extra lime wedges, and top the whole thing with chili lime crema!
*If you want to keep it paleo, you can make cauliflower rice instead in a pan instead of in the instant pot