In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken, coat well, cover with plastic wrap, and marinate for at least 20 minutes.

In a separate bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, and ginger. Gradually whisk in warm water until smooth and creamy, adjusting thickness to preference.

In a large bowl, toss shredded cabbage, carrots, red bell pepper, scallions, and cilantro. Drizzle lime juice and rice vinegar over the veggies, sprinkle with sugar and salt, and let sit for 10 minutes.

Preheat grill pan over medium-high heat. Cook chicken thighs for 5–7 minutes per side until cooked through and golden brown. Let rest before slicing into strips.

Warm tortillas or flatbreads briefly, spread peanut sauce on each, top with Asian slaw and sliced chicken, drizzle more sauce, roll tightly, and serve cut in half.