Marinate the Chicken: In a medium bowl, whisk together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 20 minutes to 4 hours.

Prepare the Peanut Sauce: In a separate bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Gradually add warm water to achieve your desired consistency, stirring until smooth and creamy.

Make the Crunchy Asian Slaw: In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with lime juice and rice vinegar, then sprinkle in sugar and salt. Toss until evenly coated and let it sit for about 10 minutes.

Cook the Chicken: Heat a grill or large skillet over medium-high heat. Remove the chicken from the marinade and place it on the grill or skillet. Cook for 5-7 minutes per side or until golden brown and cooked through. Allow to rest before slicing.

Assemble the Wraps: Warm tortillas slightly, spread peanut sauce on each, layer sliced chicken and slaw, then drizzle with more peanut sauce. Roll tightly and slice in half for serving.