Prepare the rice according to the package and stir in the cumin
Prepare the marinade: mix 1/2 of the garlic, the ginger, soy sauce, honey, rice vinegar, sesame oil and sriracha if using in a medium-sized bowl. Add salmon, use a fork to toss the pieces to coat in marinade. Set aside.
Heat 1/2 the coconut oil over a medium flame in a skillet. Add remaining garlic. After 1 min, add the chard and stir until bright green, about 5 mins. Remove from the pan and set aside.
Heat the remaining oil in the pan over a medium flame, add the salmon. Cook on all sides until it’s done (start with flesh side down) about 10-12 mins. Cut into the center to check if it’s done.
To assemble: Add 1 cup of spinach to each container. Then divide the rice into each, followed by the chard and salmon. Top with carrots, sprouts and avocado if using.