Marinate Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Coat the chicken thighs in the marinade and let them sit for at least 20 minutes, or refrigerate for up to 4 hours.

Prepare Peanut Sauce: Combine peanut butter, soy sauce, honey, rice vinegar, minced garlic, and fresh ginger in a mixing bowl. Whisk until smooth, then gradually add warm water to reach desired consistency.

Make Asian Slaw: In a bowl, combine cabbage, carrots, bell pepper, and scallions. Add lime juice, rice vinegar, sugar, and toss well, letting flavors meld for 10 minutes.

Cook Chicken: Heat a skillet and add oil. Cook marinated chicken thighs for 5-7 minutes per side until fully cooked. Let rest and slice into strips.

Assemble Wraps: Warm tortillas, spread peanut sauce on each, layer in slaw and chicken, drizzle more sauce, fold tightly, and slice in half to serve.