Cut salmon into 1-inch cubes. Add to a medium bowl. Add chili powder, garlic powder, oregano, salt, paprika, and pepper to the bowl and toss together to evenly coat the salmon.
Place nonstick skillet with 1 tablespoon of olive oil over medium-high heat. Once hot, add salmon in one even layer. Cook for 3 minutes or until bottom browned. Flip the salmon pieces to cook on the other side for 1 minutes. Add butter and honey and cook for 30 more seconds. Remove from heat and stir in chopped parsley.
Split cooked rice evenly among 3 bowls. Add lettuce and other raw veggies of your choice to bowls. Split salmon among the bowls. Mix mayo and desired amount of Sriracha in a small bowl. The more you add, the spicier it will be. Drizzle over the salmon. Serve immediately.