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In a large bowl, combine the garlic powder, onion powder, turmeric, ginger, cilantro, lime juice, honey, olive oil, salt, and pepper
Add the chicken and toss to coat well
Let marinate at room temperature for 15 minutes or up to overnight in the refrigerator
Heat a large nonstick skillet over medium-high heat
Working in batches, add the chicken in a single layer and cook, undisturbed, 2-3 minutes per side, continue cooking flipping every 2-3 minutes to prevent burning, until cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5-6 minutes longer
Transfer the chicken to a cutting board
Slice the chicken.Meanwhile, make the Cilantro Ranch
In the base of a food processor or blender, combine the buttermilk, mayonnaise, sour cream, cilantro, jalapeño, onion powder, garlic powder, and salt until smooth
To serve, divide the cilantro lime rice between 6 bowls
Top with the chicken, red cabbage, and avocado
Drizzle with cilantro ranch and garnish with fresh cilantro