Make the salmon: In a large skillet skillet, heat the oil over medium heat, until hot but not smoking. Sprinkle the salmon with the cumin, garlic powder, salt, and pepper on both sides. Add the fish to the pan and cook for about 4 minutes, then flip and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate. Make the guacamole: In a small bowl, mash the avocado and add onion, cilantro, lime juice, cumin, and salt. Mix well to combine. Cover with plastic wrap and set aside. Make the mango salsa: In a small bowl, toss the mango with the salt, olive oil, and lime juice. Set aside. Make the slaw: In a medium bowl, combine the cabbage, carrots, oil, vinegar, and salt. Toss to combine and set aside. Make the cauliflower rice: In a large skillet, heat the oil over medium heat, until hot but not smoking. Add the cauliflower and coconut milk and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the cauliflower softens, about 5 to 8 minutes. Build the bowls: Divide the cauliflower rice between two bowls and top with even amounts of guacamole, mango salsa, and slaw. Top each with a salmon filet.