Sprinkle both sides of the fish with the cumin, chili powder, garlic powder and pepper and rub into the fish with your fingers.
In a large skillet, heat olive oil over medium-high heat. Add in the fish and cook for about 4 minutes on the first side, or until brown. Carefully flip the filets and cook for roughly 2-3 minutes more, or until brown and crispy.
In a medium bowl, add in the pineapple chunks and avocado and gently toss.
In another medium bowl, take the warm cooked rice and add in the butter and cilantro. Stir until combined and butter is melted.
Serve the fish with a side of the rice and a small bowl of the pineapple and avocado chunks. Serve with a squeeze of lime.