Pat salmon cubes bone-dry on all sides with paper towels. In a medium bowl, toss salmon with cornstarch, garlic powder, smoked paprika, kosher salt, and black pepper until each piece is evenly coated with a delicate, dry veil.

In a small bowl, whisk together the honey, low-sodium soy sauce, fresh lime juice, and toasted sesame oil. Set sauce aside.

Heat avocado oil in a large 12-inch heavy cast-iron skillet over medium-high heat until shimmering hot. Add salmon cubes in a single layer, making sure they do not touch.

Sear undisturbed for 2 to 3 minutes until a deeply golden, crisp crust develops on the bottom. Using culinary tongs, flip each piece and sear for an additional 2 minutes until crisp on all sides. Transfer salmon to a warm plate.

Reduce skillet heat to medium-low. Add butter, minced garlic, and grated ginger to the hot pan drippings. Sauté for 45 seconds until aromatic.

Pour in the honey soy sauce mixture. Bring to a vigorous bubble and simmer for 1 to 2 minutes, stirring constantly, until the glaze thickens into a glossy, sticky syrup that coats the back of a spoon.

Tumble the crispy salmon bites back into the skillet, tossing gently for 30 seconds until each golden cube is completely enveloped in the shiny honey garlic glaze.

Remove from heat immediately. Garnish generously with sliced green scallions and toasted sesame seeds. Serve hot over steamed jasmine rice with tender-crisp broccoli and fresh lime wedges.