Combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a large bowl. Add chicken thighs and coat well. Let marinate for at least 15 minutes.

In a bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Gradually add warm water until desired consistency. Adjust seasoning as needed.

In another bowl, combine shredded green cabbage, shredded red cabbage, julienned carrots, sliced red bell pepper, sliced scallions, and cilantro. Drizzle with lime juice and rice vinegar; toss to coat and set aside.

Heat a skillet over medium-high heat and add a dash of oil. Once hot, add marinated chicken. Cook for about 5-6 minutes per side until golden brown and fully cooked (165°F). Remove chicken from pan and let rest briefly.

After the chicken has cooled briefly, slice it into thin strips for even flavor distribution.

Lay a tortilla flat and spread a generous spoonful of peanut sauce on it. Add some crunchy slaw, then sliced chicken, and sprinkle with additional cilantro and peanuts if desired.

Fold the sides of the tortilla over the filling, then roll from one edge to the other, securing the filling inside. Cut in half or serve whole.