Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the boneless chicken thighs and marinate for at least 20 minutes to let the flavors infuse.

Make Peanut Sauce: Combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a bowl. Stir well and adjust the consistency with warm water until smooth and creamy—it should be drizzle-able!

Prepare Asian Slaw: In a large mixing bowl, toss shredded green and red cabbage, julienned carrots, bell pepper, scallions, and cilantro. Squeeze lime juice, drizzle with rice vinegar, and sprinkle sugar and salt. Let the mixture sit for 10 minutes to soften slightly and meld the flavors.

Cook Chicken: Heat a grill pan over medium-high heat. Place marinated chicken thighs in the pan and cook for 5-7 minutes on each side until browned and cooked through. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

Assemble Wraps: Warm your flour tortillas or flatbreads. Spread peanut sauce on the tortilla, layer with a generous amount of Asian slaw and sliced chicken, drizzle more peanut sauce on top, and roll it up tightly to secure all the deliciousness inside.