In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, and ½ teaspoon of chili flakes. Add 1 pound of boneless, skinless chicken thighs, ensuring they are well-coated. Cover and let marinate in the refrigerator for 20 minutes to 4 hours.

In a mixing bowl, combine ⅓ cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 minced garlic clove, and 1 teaspoon of grated fresh ginger. Whisk together until smooth. Gradually add 1–2 tablespoons of warm water, mixing until you achieve your desired sauce consistency.

In a large bowl, combine 2 cups of shredded green cabbage, 1 cup of shredded red cabbage, 1 cup of julienned carrots, ½ thinly sliced red bell pepper, 2 thinly sliced scallions, and ¼ cup of chopped cilantro. In a separate small bowl, whisk together 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and salt to taste. Toss the veggie mixture with the dressing and let sit for 10 minutes.

Heat a skillet or grill pan over medium-high heat and add a splash of oil once hot. Carefully place the marinated chicken thighs in the pan, cooking for 5–7 minutes on each side until they are nicely browned and cooked through. Remove from the pan, let it rest for a few minutes, then slice it thinly for the wraps.

Warm 4 large flour tortillas on a skillet or in the microwave. Spread a generous layer of peanut sauce over each tortilla, then add a handful of the prepared Asian slaw and a portion of the sliced chicken. Drizzle a little more peanut sauce over the top, then roll the tortilla tightly to enclose the filling. Cut the wraps in half and they are ready to serve.