In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and marinate for 20 minutes.

Prepare the peanut sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add warm water gradually for desired consistency.

In a large bowl, mix green cabbage, red cabbage, shredded carrots, sliced red bell pepper, chopped scallions, and cilantro. In a separate bowl, whisk lime juice, rice vinegar, sugar, and salt. Pour dressing over vegetables and toss.

Cook the marinated chicken in a skillet over medium-high heat for 5-7 minutes per side until golden and cooked to 165°F. Let rest before slicing.

Warm the tortillas in a dry skillet for about 30 seconds on each side or in the microwave for 20 seconds until pliable.

Assemble the wraps by draining slaw liquid, adding slaw and chicken to tortillas, drizzling with peanut sauce, and rolling tightly. Slice in half to serve.