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

2. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add warm water gradually until the sauce reaches a pourable consistency.

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

4. Heat a grill pan or skillet over medium-high heat. Drizzle with oil and cook chicken thighs for 5–7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.

5. Warm tortillas briefly in a dry skillet or microwave. Spread a spoonful of peanut sauce on each, then layer with slaw and sliced chicken. Drizzle with more sauce and garnish with cilantro and chopped peanuts if desired.

6. Roll each tortilla like a burrito or wrap. Slice in half to serve.