In a large bowl or air tight container, whisk together the avocado oil, garlic, garlic powder, cumin, smoked paprika, salt and pepper until well combined. Add the halibut and gently toss to coat. Set aside to marinate for at least 15 minutes or, alternatively, you can cover and refrigerate to allow to marinate for up to 4 hours.
Make the Cilantro-Lime Rice:
In a medium saucepan, heat the oil over medium heat. Add the onion, garlic, and salt and cook, stirring, until softened, about 3 minutes. Add the rice and continue to cook, stirring, until the rice is lightly toasted and fragrant, 3 to 4 minutes. Pour in the broth and bring to a boil. Once boiling, reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and leave covered to continue to steam for 10 minutes.
Stir in the cilantro and lime when ready to serve.