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Line a small rimmed baking sheet with foil and coat with cooking spray. Place 2 salmon fillets, skin-side down, on the prepared baking sheet.
Whisk 3 tablespoons chili sauce, 2 teaspoons soy sauce, 1 teaspoon neutral oil, 1 teaspoon ginger and ½ teaspoon garlic together in a small bowl. Brush 2 tablespoons of the sauce over the salmon; marinate the salmon in the refrigerator for 30 minutes. Reserve the remaining sauce.
Preheat broiler with oven rack 6 inches from the heat source. Broil the salmon until it flakes easily with a fork and an instant-read thermometer inserted in the thickest portion registers 145°F, 7 to 9 minutes.
Meanwhile, whisk 2 tablespoons rice vinegar, 2 tablespoons scallion, 1 teaspoon honey, 1 teaspoon sesame oil and the remaining 1 teaspoon soy sauce, 2 teaspoons neutral oil, ½ teaspoon ginger and ½ teaspoon garlic in a medium bowl. Add 2 cups coleslaw mix and 1 tablespoon sesame seeds; toss to combine.
Divide 1 cup hot rice between 2 large bowls. Top each bowl with a salmon fillet and drizzle with the reserved sauce. Divide the slaw between the 2 bowls. Garnish with chopped cilantro, if desired.