Rinse the brown rice under cold water. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until rice is tender.

While the rice is cooking, heat olive oil in a skillet over medium heat. Season the cod fillets with cumin, paprika, garlic powder, salt, and pepper. Cook the cod for about 4-5 minutes on each side until cooked through and flaky.

In serving bowls, layer the cooked brown rice, topped with flaky cod, shredded cabbage, cherry tomatoes, avocado slices, and chopped cilantro. Serve with lime wedges on the side.