In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs, ensuring they are submerged in the marinade. Cover and refrigerate for at least 20 minutes.

In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger until smooth. Add warm water if too thick.

In a large bowl, toss shredded cabbage, julienned carrots, diced bell pepper, sliced scallions, and cilantro. Dress with lime juice, rice vinegar, sugar, and salt. Allow it to sit for about 10 minutes.

Heat a non-stick pan over medium-high heat. Cook marinated chicken for 5-7 minutes on each side until cooked through. Let rest before slicing.

Warm tortillas in a skillet. Spread peanut sauce, layer with sliced chicken and slaw, drizzle more peanut sauce, fold, and slice to serve.