In a large bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes, stirring until mixed. Add the chicken thighs, ensuring they are fully coated in the marinade. Allow the chicken to marinate for at least 20 minutes, or up to 4 hours in the refrigerator for deeper flavor.

In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and warm water. Continue whisking until the sauce reaches a smooth, creamy consistency; if it's too thick, add more warm water as needed. Set aside the peanut sauce for drizzling later in your Thai Chicken Wrap.

In a large mixing bowl, toss together green and red cabbage, shredded carrots, diced bell pepper, sliced scallions, and cilantro. Drizzle the mixture with lime juice and rice vinegar, then season with a sprinkle of sugar and salt. Let the slaw rest for about 10 minutes, allowing the flavors to meld and the veggies to soften slightly.

Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken thighs. Cook for 5-7 minutes on each side until the chicken is browned and cooked through, reaching an internal temperature of 165°F. Remove from heat, let it rest for 5 minutes, then slice the chicken into strips.

Warm the tortillas in a dry skillet or microwave until pliable. Spread a generous layer of peanut sauce in the center of each tortilla, then layer on the crunchy Asian slaw and sliced chicken. Drizzle with more peanut sauce, fold in sides, and tightly roll up the tortilla to enclose the filling. Slice the wraps in half for serving, showcasing the colorful ingredients inside.