Marinate the chicken by whisking together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Coat chicken thighs in marinade and let sit for at least 20 minutes.

Prepare the peanut sauce by mixing peanut butter, soy sauce, honey, rice vinegar, and sesame oil in a bowl. Stir in minced garlic and grated ginger. Adjust consistency with warm water if too thick.

Make the Asian slaw by combining thinly sliced cabbage, julienned carrots, chopped bell pepper, sliced scallions, and chopped cilantro in a bowl. Drizzle with lime juice, rice vinegar, sugar, and salt, then toss and let sit for 10 minutes.

Cook the chicken in a heated grill pan with oil for 5–7 minutes on each side until golden brown and cooked through at 165°F. Let rest for a few minutes before slicing.

Assemble the wraps by warming tortillas and spreading peanut sauce on each. Add slaw and sliced chicken, drizzle with more sauce, roll tightly, and slice diagonally to serve.