Whisk together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes in a bowl. Add chicken thighs and toss to coat, then marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge.

In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth, then add warm water 1 tablespoon at a time until it drizzles off a spoon easily.

In a large bowl, toss together green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for 10 minutes.

Heat grill pan or skillet over medium-high heat with a drizzle of oil. Cook chicken thighs for 5-7 minutes per side until nicely browned and internal temperature reaches 165°F.

Remove chicken from heat and let rest for 5 minutes before slicing thinly against the grain.

Warm tortillas briefly in a dry skillet for 15-20 seconds or microwave for 10-15 seconds until pliable.

Lay each tortilla flat and spread 2-3 tablespoons of peanut sauce on the bottom third. Layer on a handful of slaw, followed by sliced chicken.

Drizzle additional peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired.

Fold the sides of the tortilla in first, then roll tightly from the bottom up. Slice in half diagonally to serve.