In a large mixing bowl, combine shredded cabbage, grated carrots, and chopped cilantro. In a separate bowl, whisk together mayonnaise, lime juice, and salt and pepper until smooth. Pour the dressing over the cabbage mixture, stirring to coat. Refrigerate for 20 minutes.

Prepare the creamy chipotle sauce by blending mayonnaise, chipotle peppers, lime juice, garlic powder, cumin, and salt until smooth. Set aside in the refrigerator.

Pat dry the fish fillets. Season with salt and pepper. Set up a dredging station with flour, beaten eggs, and seasoned panko breadcrumbs.

Heat cooking oil in a large frying pan. Dredge each fish fillet in flour, coat with egg, and cover with panko breadcrumbs. Fry for 2-4 minutes on each side until golden brown and crispy.

Assemble the bowls by adding cooked rice or quinoa as a base, topping with the fish fillets, and heaping on the zesty slaw. Drizzle with the creamy chipotle sauce.

Serve warm with optional toppings like diced avocado, fresh tomatoes, or sliced jalapeños, and lime wedges on the side.