In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes to create a flavorful marinade. Add the chicken thighs, ensuring they are well coated. Cover and let them marinate in the refrigerator for 20 minutes to 4 hours to develop robust flavors before cooking.

Heat a grill pan over medium-high heat until it’s hot, then add the marinated chicken thighs. Cook for 5-7 minutes on each side, or until the chicken is browned and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the heat and let it rest for a few minutes before slicing.

In a small bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, fresh ginger, and warm water until smooth and well blended. Adjust the sauce's consistency by adding more warm water as needed.

In a large bowl, add thinly sliced green and red cabbage, julienned carrots, diced bell pepper, sliced scallions, and chopped cilantro. Drizzle with lime juice and rice vinegar, then sprinkle with sugar and salt. Toss the mixture gently to ensure all the vegetables are coated. Let the slaw sit for about 10 minutes to allow flavors to meld.

Warm your tortillas or flatbreads briefly on a skillet. Spread a generous layer of peanut sauce over each wrap, then layer with the sliced chicken and a scoop of the crunchy slaw. Drizzle more peanut sauce on top if desired. Roll each wrap tightly, slice in half, and prepare to serve.