In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes until fully combined. Add the boneless skinless chicken thighs to the mixture, making sure they are well coated. Cover and marinate for at least 20 minutes in the refrigerator.

While the chicken marinates, combine the creamy peanut butter, honey, rice vinegar, soy sauce, sesame oil, garlic, and ground ginger in a separate bowl. Stir until smooth. If too thick, add warm water to thin.

In a large mixing bowl, toss together the shredded cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, and sugar. Mix well and let sit for about 10 minutes.

Heat a skillet over medium-high heat and add a splash of oil. Once hot, cook the marinated chicken thighs for 5-7 minutes on each side until browned and cooked through. Rest for a few minutes and slice thinly.

Warm the tortillas or flatbreads. Spread a generous amount of the peanut sauce, layer with crunchy Asian slaw, followed by the sliced chicken. Roll tightly and slice in half for serving.