To make this salmon, start by preheating your oven to 400 F.
Next, prepare the salmon. Remove the skin from the salmon filet and chop it into cubes - you can also ask your local butcher to do this, to remove a step!
Add the salmon chunks to a bowl alongside the avocado oil, honey, sriracha, and soy sauce, and toss to fully combine.
Line a baking sheet with parchment paper and transfer the salmon to it.
Transfer the baking sheet into the oven and allow the salmon to cook for 10-11 minutes. Then, turn on the broiler at the end for another 1-2 minutes, so that the salmon gets crunchy on the top.
While the salmon is cooking, prepare the rice according to the package instructions. Then, set it aside.
Prepare the spicy sauce by adding all of the sauce ingredients (the cottage cheese, lime juice, sriracha, cumin, onion powder, smoked paprika, and honey) to a blender. Blend until smooth and creamy.
Finally, prepare the cucumber avocado salad by washing and chopping the Persian cucumbers and adding them to a bowl alongside the avocado, cilantro, lime juice, and honey. Toss well, until the cucumber and avocado are fully coated in the juice and honey.
Once the salmon is done, remove it from the oven.
Lastly, prepare the salmon bowls. Add the rice first, followed by the salmon pieces, then the cucumber avocado salad. Drizzle the spicy sauce on top, then serve and enjoy!