In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add the chicken thighs and marinate for at least 20 minutes.

For the peanut sauce, mix the peanut butter, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Add warm water gradually until smooth.

In a large bowl, toss together the cabbage, carrots, red bell pepper, scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt. Let sit for 10 minutes.

Cook marinated chicken on a skillet over medium-high heat for 5-7 minutes per side until fully cooked. Slice into strips.

Warm tortillas in a pan, spread peanut sauce, add chicken and slaw, then roll tight. Slice in half and serve.