In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Marinate chicken thighs for at least 20 minutes.

Combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Mix in warm water until smooth.

In a large bowl, toss together cabbage, carrots, red bell pepper, scallions, and cilantro. Drizzle with lime juice and rice vinegar, then add sugar and salt. Let rest for 10 minutes.

Heat a skillet over medium-high heat and cook marinated chicken thighs for 5-7 minutes on each side until golden and cooked through. Slice into strips.

Warm tortillas, spread peanut sauce on each, layer with slaw and chicken, fold and roll tightly, then slice in half to serve.