In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes to create a flavorful marinade. Add chicken thighs and let marinate for 20 minutes.

In a separate bowl, whisk together peanut butter, honey, rice vinegar, sesame oil, and optional garlic and ginger. Gradually add warm water to achieve a smooth sauce consistency.

Combine cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Drizzle with lime juice, rice vinegar, sugar, and salt. Let slaw sit for about 10 minutes to enhance flavors.

Heat a skillet over medium-high heat and add oil. Cook marinated chicken thighs for 5-7 minutes on each side until golden brown and cooked through, then slice.

Warm tortillas, spread a layer of peanut sauce, add slaw and chicken, roll tightly, slice in half, and serve immediately.