Combine chili powder, curry, cumin, ginger, salt, and honey to create a paste. Coat each side of the salmon and set aside.
Heat sesame oil on medium heat. Once hot, add salmon to the pan and cook until golden brown. Flip the salmon and cook the second side until salmon is firm and second side is golden brown. Remove from pan and set aside.
For the Vegetables
In the same pan the salmon was cooked in, heat sesame oil on medium heat and add the garlic and ginger, cook until fragrant. Increase heat to medium-high and add bell pepper, green onion, and snow peas. Cook until vegetables just begin to brown and blister. Add the vinegar and soy sauce. Bring to a boil and add the bok choy. Cook just until bok choy begins to soften and remove from heat.
Using a slotted spoon or tongs, scoop out vegetables onto serving plate leaving behind any extra sauce. Top with salmon and drizzle with remaining sauce in vegetable pan.