In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and toss until they are completely coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.

In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth, then add warm water, one tablespoon at a time, until desired consistency is reached.

Mix the green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss and let sit for about 10 minutes.

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side until cooked through and reaching an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing thinly against the grain.

Warm tortillas in a skillet or microwave. Spread peanut sauce on each tortilla, add slaw, top with sliced chicken, and drizzle more peanut sauce. Fold sides in and roll tightly. Slice in half to serve.