Marinate chicken thighs:

In a bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes with a whisk. Add chicken thighs and mix to coat evenly. Allow to marinate for at least 20 minutes at room temperature, or refrigerate up to 4 hours.

Make peanut sauce:

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Gradually add warm water until the sauce reaches a pourable consistency. This sauce is essential for the wrap, binding all components together.

Prepare cabbage slaw:

In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss thoroughly and let rest for about 10 minutes so the flavors blend. This slaw provides a crisp, tangy contrast to the rich peanut chicken.

Cook chicken thighs:

Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and cook chicken thighs for 5-7 minutes per side until fully cooked and golden brown. Let rest 5 minutes, then slice thinly.

Assemble wraps:

Briefly warm tortillas in a dry skillet or microwave to make them pliable. Place each tortilla flat and spread a generous layer of peanut sauce on the bottom. Add a handful of slaw, then sliced chicken. Drizzle additional peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired. Fold like a burrito or roll tightly. Cut in half before serving.