In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and let marinate for at least 20 minutes in the fridge.

In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger until blended. Gradually add warm water until the sauce is creamy yet pourable.

In a large bowl, combine shredded cabbages, carrots, and cilantro. In a small bowl, mix lime juice, rice vinegar, sugar, and salt, and pour over the slaw. Toss gently to coat.

Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook for 5-7 minutes on each side until golden brown and cooked through. Let rest before slicing.

Warm tortillas in a skillet. Spread peanut sauce on each tortilla, add slaw and sliced chicken, drizzle with more sauce, roll up, and secure with a toothpick if needed.