In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs, ensuring they're well-coated in the marinade. Cover and let them marinate in the fridge for at least 20 minutes, or up to 4 hours.

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, fresh minced garlic, and ginger. Gradually add warm water until you achieve a smooth, spreadable consistency. Set aside.

In a large bowl, combine shredded green and red cabbage, julienned carrots, chopped bell pepper, sliced scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and a pinch of salt. Toss well and let sit for 10 minutes.

Heat a grill pan over medium-high heat and cook marinated chicken thighs for about 5-7 minutes per side, or until cooked through. Remove from heat and let rest before slicing.

Warm tortillas or flatbreads briefly, spread peanut sauce, layer crunchy Asian slaw and sliced chicken, drizzle more peanut sauce, and roll tightly. Slice in half to serve.