In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic powder, and onion powder until the honey is fully dissolved. Add the salmon pieces and toss gently to coat. Let marinate for 15-20 minutes at room temperature (or up to 2 hours covered in the fridge).

While the salmon marinates, make the spicy mayo. In a small bowl, combine mayo, sriracha, and sweet chili sauce. Whisk until smooth and creamy. Adjust heat level to taste by adding more sriracha if desired. Set aside or refrigerate until ready to use.

Prepare the Asian slaw by combining shredded cabbage, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions in a large bowl. Season with a pinch of salt and pepper. Massage the dressing into the cabbage for about 30 seconds and let sit while you cook the salmon.

Heat a large skillet or non-stick pan over medium-high heat until hot. Remove salmon from marinade using a slotted spoon, reserving the marinade. Pat salmon pieces lightly with paper towels. Add salmon to the hot pan in a single layer and cook for 2-3 minutes without moving until the bottom develops a golden-brown crust. Flip and cook another 2-3 minutes until salmon is cooked through and flakes easily (internal temperature should reach 145°F).

Pour the reserved marinade into the pan with the cooked salmon. Bring to a full rolling boil and let bubble vigorously for at least 2 minutes, stirring to coat the salmon. The glaze should reduce and become sticky.

To assemble, divide the Asian slaw among four serving bowls. Top each with the glazed salmon pieces and drizzle generously with the spicy mayo sauce. Garnish with extra green onions or sesame seeds if desired.