In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes, mixing until smooth. Coat the chicken thighs evenly in this marinade and refrigerate for at least 20 minutes.

In a separate bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and fresh grated ginger until combined. Gradually add warm water to achieve desired sauce consistency, stirring until creamy.

In a large mixing bowl, combine shredded green cabbage, red cabbage, julienned carrots, diced red bell pepper, sliced scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt, tossing everything together thoroughly. Let the slaw sit for about 10 minutes.

Heat a grill pan over medium-high heat and add a drizzle of oil. Cook marinated chicken thighs for 5-7 minutes on each side, or until golden brown and cooked through. Let it rest before slicing thinly.

Warm tortillas briefly, spread peanut sauce on each, layer with sliced chicken and prepared Asian slaw, drizzle with more peanut sauce, and roll tightly to secure filling.