In a large bowl, whisk together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes until well blended. Add the chicken thighs, ensuring they’re fully coated, and marinate for at least 20 minutes or up to 4 hours.

In a mixing bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic powder, ground ginger, and warm water. Stir until the mixture is smooth and creamy, about 2-3 minutes.

In a large bowl, toss together the green and red cabbage, julienned carrots, chopped red bell pepper, sliced scallions, and chopped cilantro. Drizzle with lime juice, rice vinegar, sugar, and a pinch of salt, then mix well and allow to sit for 10 minutes.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Cook each thigh for 5-7 minutes per side until browned and internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice thinly.

Warm the tortillas in a dry skillet or microwave until pliable. Spread a layer of peanut sauce on each tortilla. Layer the sliced chicken and crunchy Asian slaw on top, drizzle with extra peanut sauce if desired, fold the sides in, and roll tightly to create your wrap.