In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes to create a flavorful marinade. Add the chicken thighs, ensuring they are evenly coated, and let them marinate for at least 20 minutes at room temperature. If time permits, marinate for up to 2 hours in the refrigerator for deeper flavor.

In a medium mixing bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Stir in freshly minced garlic and grated ginger to enhance the sauce's flavor profile. Gradually thin the mixture with warm water until it's smooth and creamy.

In a large mixing bowl, toss together the shredded cabbage, julienned carrots, diced red bell pepper, sliced scallions, and chopped cilantro. Drizzle with lime juice, rice vinegar, sugar, and a pinch of salt. Allow the slaw to marinate for about 10 minutes to improve flavors.

Heat a large skillet over medium-high heat and add a splash of oil. Once hot, sear the marinated chicken thighs for 5-7 minutes on each side, until they reach an internal temperature of 165°F. Remove the chicken from the skillet and let it rest before slicing into strips.

Warm the tortillas until pliable. Spread a generous layer of creamy peanut sauce on each tortilla, layer with crunchy slaw and sliced chicken. Drizzle with additional peanut sauce, garnish with extra cilantro, and roll the tortillas tightly.