In a medium bowl, mix together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes to create a flavorful marinade. Add the boneless skinless chicken thighs, ensuring they're fully coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 4 hours for deeper flavor infusing.

In a separate bowl, whisk the creamy peanut butter, soy sauce, honey, rice vinegar, and sesame oil together until smooth. Add minced garlic and grated ginger for more depth. If the sauce is too thick, gradually stir in warm water until you reach your desired consistency. Set the peanut sauce aside.

In a large mixing bowl, toss together the shredded green and red cabbage, julienned carrots, diced red bell pepper, sliced scallions, and chopped cilantro. In a smaller bowl, combine lime juice, rice vinegar, sugar, and salt; pour this over the slaw mixture and gently mix. Allow the slaw to rest for about 10 minutes to let the flavors meld.

Heat a skillet over medium-high heat, and add the marinated chicken thighs once hot. Cook them for 5-7 minutes on each side, or until they’re beautifully browned and fully cooked through. Let the chicken rest for a few minutes before slicing it into strips.

Warm the flour tortillas or flatbreads briefly in a dry skillet until pliable. Spread a layer of the creamy peanut sauce onto each tortilla, followed by a handful of the crunchy Asian slaw and sliced chicken. Drizzle more peanut sauce over the top, sprinkle with extra cilantro if desired, then roll up the tortilla tightly and slice in half to serve.