In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add chicken thighs, ensuring they're well-coated, and marinate for at least 20 minutes or up to 4 hours.

In a blender, combine peanut butter, additional soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Blend until smooth, adjusting consistency with warm water as needed.

In a mixing bowl, toss green and red cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with lime juice and rice vinegar, mix well, and let sit for 10 minutes.

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

Warm tortillas in a skillet or microwave. Spread peanut sauce on each, add slaw and chicken, drizzle more sauce, roll tightly, and slice diagonally to serve.