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Lightly crush cumin seeds with a measuring cup or small skillet. In a large heatproof bowl, combine cumin and oil. Microwave in 30-second increments, stirring between each, until fragrant and just warmed through, 1 to 3 minutes total. Let cool slightly.
Add lemon juice and honey; season with salt and pepper and stir to combine. Add cabbage, cilantro, carrot, and onion and toss to coat. Refrigerate until ready to use.
Finely grate cucumber on the large holes of a box grater. Transfer to a cloth or kitchen towel and squeeze out as much liquid as possible. Transfer to a medium bowl. Add yogurt, garlic, and lemon zest; season with salt and pepper and stir to combine.
Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Lightly brush cut sides of buns with oil. Grill buns cut side down until warmed through and charred, 1 to 3 minutes. Transfer to a plate.
Grill fish, turning halfway through, until cooked through and charred and an instant-read thermometer inserted into the thickest part registers 145°, 2 to 5 minutes per side, depending on thickness of fillets.
Spread bottom bun with tzatziki. Top with fish and slaw. Close with remaining buns.