In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Coat the chicken thighs in this marinade and refrigerate for at least 20 minutes.

In another bowl, combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Whisk until smooth, adding warm water for desired consistency. Set aside.

In a large bowl, mix shredded cabbages, grated carrots, and chopped cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt. Toss gently and let sit.

Heat a skillet over medium-high heat, add oil, and cook marinated chicken for 5-7 minutes per side until golden and cooked through. Let rest, then slice.

Warm tortillas, spread peanut sauce on each, then layer with sliced chicken and crunchy slaw. Drizzle more sauce, garnish, and roll tightly.