Pat the salmon cubes dry with a paper towel and season with paprika, garlic powder, onion powder, salt, and black pepper. Drizzle with 1 tablespoon of olive oil and massage to coat.

In a small bowl, combine minced garlic, grated ginger, soy sauce, rice vinegar, and honey. Stir until honey is dissolved.

Place the seasoned salmon in a shallow dish and pour the marinade over it. Cover with plastic wrap and marinate in the refrigerator for at least 15 minutes.

Heat a heavy skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the marinated salmon in a single layer and cook for 4-5 minutes, flipping often until crispy and golden brown.

Transfer the cooked salmon to a plate and repeat with any remaining pieces. Garnish with sesame seeds and chopped chives before serving.