- Whisk yogurt, 1 tablespoon lime juice, and the cumin in a small bowl and season with salt to taste; set aside until ready to serve. Combine honey, 3 tablespoons oil, remaining 2 tablespoons lime juice, garlic, the chipotle peppers and adobo sauce, water, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk well to dissolve salt; set aside.
- Fill a medium saucepan with 1″ water, set a steamer basket on top, and add tempeh. Bring water to a boil over high, then cover, reduce heat to medium, and steam 10 minutes. Transfer tempeh to a cutting board and pat dry, then cut into bite-size pieces. Discard water and wipe pan dry.
- Heat remaining 1 tablespoon oil in saucepan over medium until shimmering. Add onion and cook until softened, about 3 minutes, then add tempeh and cook, stirring gently, until heated through, about 1 more minute. Add chipotle mixture and stir to coat, then simmer until sauce is glossy and slightly thickened, 3 to 5 minutes.
- Rewarm rice if necessary, then toss with cilantro and divide among bowls. Top with tempeh, avocado, cabbage, radishes, and lime yogurt, and serve with lime wedges.