In a medium mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Stir until well blended, then add chicken thighs ensuring they are fully coated in the marinade. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to an hour.

In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger until smooth. Thin with warm water if needed.

In a large mixing bowl, combine shredded cabbages, carrots, and cilantro. Drizzle lime juice and rice vinegar, sprinkle sugar and salt, then toss until evenly coated.

Preheat a skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C). Let rest before slicing.

Warm tortillas in a dry skillet. Spread peanut sauce on each tortilla, layer with slaw and sliced chicken, drizzle more sauce, and roll tightly.