In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and coat in marinade. Refrigerate for at least 20 minutes.

In a medium bowl, combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Mix until smooth, adding warm water if necessary.

In a large bowl, toss green cabbage, red cabbage, shredded carrots, diced red bell pepper, chopped scallions, and cilantro. Mix lime juice, rice vinegar, sugar, and salt in a small bowl, then pour over slaw and toss. Let it rest for 10 minutes.

Heat oil in a grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes per side until golden brown and cooked through. Let it rest for 5 minutes before slicing.

Warm tortillas in a skillet. Spread peanut sauce over each tortilla, add 3/4 cup of slaw and sliced chicken. Drizzle with more peanut sauce, roll tightly, and slice in half to serve.