In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, grated ginger, and chili flakes until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 20 minutes, or up to 4 hours.

In a separate bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and a splash of warm water. Whisk until smooth and pourable.

In a mixing bowl, combine shredded cabbage, julienned carrots, sliced red bell pepper, chopped scallions, and cilantro. Drizzle lime juice and rice vinegar, sprinkle with sugar and salt, and toss. Allow resting for 10 minutes.

Heat a skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until golden and cooked through (internal temperature 165°F). Let rest before slicing.

Warm tortillas on a skillet, spread peanut sauce, add the crunchy slaw, layer with sliced chicken, drizzle more peanut sauce, garnish with scallions or cilantro, roll tightly, slice, and serve.