Marinate the Chicken: In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add the chicken thighs, ensuring they’re fully coated. Cover and let marinate for at least 20 minutes, preferably up to 4 hours.

Prepare Peanut Sauce: In a separate bowl, mix together peanut butter, a touch of soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger. Gradually whisk in warm water until desired creamy consistency.

Make the Asian Slaw: Combine shredded green and red cabbage, julienned carrots, red bell pepper, sliced scallions, and chopped cilantro in a bowl. Drizzle with lime juice and rice vinegar, sprinkle with sugar and salt, and toss well.

Cook the Chicken: Heat a grill pan over medium-high heat. Cook chicken thighs for 5-7 minutes on each side until browned and cooked through (internal temperature 165°F). Let rest before slicing.

Assemble Wraps: Warm tortillas, spread peanut sauce, layer with slaw and sliced chicken, drizzle with more peanut sauce, garnish with cilantro and peanuts, then roll tightly.