In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes to create a zesty marinade. Add the chicken, ensuring it's well-coated, cover, and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat. Add the marinated chicken, cooking for 5-8 minutes on each side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board to rest for 5-10 minutes before slicing.

In a large bowl, combine shredded cabbage, carrot, red bell pepper, edamame, and green onions. Gently fold in cilantro and half of the roasted peanuts.

In a separate bowl, whisk together peanut butter, honey, rice vinegar, minced garlic, and grated ginger until smooth. Gradually stir in warm water until you reach your desired sauce consistency.

Pour most of the peanut sauce over the slaw and toss gently. Lay out wraps, fill with slaw and sliced chicken, drizzle with remaining sauce, and garnish with cilantro and peanuts before serving.