Pat the beef brisket dry with paper towels and place it on a clean cutting board. Trim any large, thick pieces of surface fat, leaving a thin layer for flavor.

In a small bowl, combine the kosher salt, freshly ground black pepper, smoked paprika, ground cumin, and garlic powder. Mix well to create a dry rub.

Sprinkle the spice mixture evenly over both sides of the brisket, gently pressing it into the meat so it adheres. Let the brisket rest at room temperature for about 15 minutes while you prepare the cooking liquid.

In a separate bowl or measuring jug, whisk together the beef broth, soy sauce, apple cider vinegar, brown sugar, and minced garlic until the sugar is mostly dissolved.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, carefully add the seasoned brisket.

Sear the brisket for 3 to 4 minutes per side, or until a deep golden-brown crust forms. Use tongs to turn the brisket and sear the edges as well for extra flavor.

Pour the prepared broth mixture around the brisket in the pot. The liquid should come at least one-third of the way up the sides of the meat. Adjust the brisket so it sits snugly in the pot.

Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 3 to 3.5 hours, turning the brisket once or twice during cooking, until the meat is very tender and easily shreds with a fork.

While the brisket cooks, rinse the long-grain white rice under cold water until the water runs mostly clear. Drain well.

Add the rinsed rice, water, and fine sea salt to a medium saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low, cover with a lid, and cook for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 to 10 minutes to steam. Fluff the rice gently with a fork just before serving.

Prepare the fresh toppings by shredding the red cabbage, shredding the carrots, and thinly slicing the cucumber. Roughly chop the fresh cilantro leaves. Arrange each ingredient in separate small bowls for easy assembly.

In a small bowl, whisk together the mayonnaise, plain Greek yogurt, lime juice, honey, and chili flakes (if using) until smooth and creamy. Taste and adjust the lime or honey slightly if desired.

Once the brisket is tender, transfer it to a cutting board and let it rest for 10 minutes. Meanwhile, simmer the remaining cooking liquid in the pot over medium heat for 5 to 10 minutes to slightly thicken and intensify the flavor.

Using two forks, shred the rested brisket into bite-sized pieces. Return the shredded meat to the pot and toss it gently in the reduced cooking liquid so it is well coated and juicy.

To assemble each brisket bowl, add a generous scoop of fluffy rice to the bottom of a serving bowl, spreading it out slightly.

Top the rice with a portion of the shredded brisket, spooning a little of the flavorful cooking liquid over the meat to keep it moist.

Arrange small piles of shredded red cabbage, shredded carrots, and sliced cucumber around the brisket in each bowl to create a colorful, balanced look.

Drizzle the prepared lime yogurt-mayo sauce over the brisket and vegetables, using as much or as little as you like.

Sprinkle each bowl with chopped fresh cilantro leaves and a pinch of toasted sesame seeds. Serve the brisket bowls warm and enjoy.