In a medium bowl, whisk together Greek yogurt, mayonnaise, and buttermilk until smooth. Add chopped dill, chives, parsley, garlic powder, onion powder, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate.

In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, grated carrot, and chopped cilantro. Whisk together lime juice, olive oil, salt, and pepper in a separate bowl. Pour over cabbage mixture and toss well.

Pat white fish dry and season both sides with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Heat a nonstick skillet over medium-high heat and cook fish for 2-3 minutes on each side until opaque and golden brown.

Divide cooked brown rice or quinoa among serving bowls. Layer with black beans, halved cherry tomatoes, diced avocado, and corn kernels.

Spoon the prepared cabbage slaw over each bowl, then flake the cooked fish and distribute it atop the slaw.

Drizzle with Rebel Ranch dressing and garnish with lime wedges, sliced jalapeño, and crumbled tortilla chips. Serve immediately.