In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Whisk until blended, then add the chicken thighs, ensuring they are well coated. Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature.

In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger. Continue to mix until smooth and creamy, then thin it with warm water for your desired consistency.

In a large mixing bowl, toss shredded cabbages with julienned carrots and chopped cilantro. Drizzle with lime juice and rice vinegar, then season with a pinch of sugar and salt. Mix well and let the slaw sit for about 5-10 minutes.

Heat a skillet over medium-high heat and add a splash of oil. Once the skillet is hot, sear the marinated chicken thighs for 5-7 minutes per side, or until they are golden brown and cooked through. Remove them from the skillet and let them rest.

Warm your flour tortillas in a dry pan or microwave. Spread a layer of the creamy peanut sauce on each tortilla, followed by a handful of the crunchy slaw. Layer on the sliced chicken, then drizzle some additional peanut sauce on top. Roll the wraps tightly.