In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the boneless skinless chicken thighs, ensuring they are fully coated with the marinade. Cover and let it marinate in the refrigerator for at least 20 minutes.

In a separate bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Add warm water gradually to achieve a smooth consistency.

In a large bowl, toss shredded cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with lime juice and rice vinegar, then sprinkle with sugar and salt. Mix well and let rest for about 10 minutes.

Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5-7 minutes per side until cooked through, reaching an internal temp of 165°F. Allow to rest before slicing into strips.

Warm tortillas in a dry skillet, spread with peanut sauce, then add slaw and sliced chicken. Drizzle with more sauce, garnish with cilantro and peanuts, then roll tightly.