In a large bowl, combine the Sliced Cabbages (leave some white cabbage) with about 1/2 cup of Green onions. Pour 1/2 the dressing on it and stir together well. Taste and add more dressing as you like. Reserve 1/2 slaw for Chicken Tinga Tacos and Pulled Chicken Sandwiches with Chickpea Salad.
Add the Chickpea Salad Dressing to the Chickpea Salad. Reserve 3/4 Chickpea Salad for Pulled Chicken Sandwiches and Mediterranean Chimichurri Pasta.
In a small bowl combine the smoked paprika, onion powder, garlic powder, cumin, and sea salt. Heat the avocado oil in a large skillet or cast iron pan over medium high heat. Dry the fish fillets and sprinkle with the spice mixture on both sides. Add the fish fillets hot skillet (it should sizzle when you set it down). Cook for 3-5 minutes on the first side (depending on your fish and thickness), and then flip and cook 2-3 minutes on the other side. Remove from the heat and rest a few minutes.
On each dish, add a small handful of arugula. Top with slaw, add the Chickpea Salad, and the fish fillets. Garnish with Red onion, Parsley, and Green onions. Drizzle with Chimichurri Sauce.

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