In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic powder, and onion powder. Coat the salmon well and let it marinate for 15-20 minutes.

In a separate bowl, combine mayo, sriracha, and sweet chili sauce. Whisk until smooth and creamy.

In a large bowl, mix the shredded cabbage, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and thinly sliced green onions. Let it sit for about 10 minutes.

Heat a skillet over medium heat. Remove the salmon from the marinade, and cook for 2-3 minutes on each side until golden brown. Pour the reserved marinade into the pan to reduce slightly before serving.

Layer slaw in serving bowls, top with salmon, drizzle with spicy mayo, and garnish with green onions or sesame seeds.