Marinate Chicken: In a bowl, mix together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Toss chicken thighs in the marinade and let them soak up the flavors for 20 minutes to 4 hours in the fridge.

Make Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth and creamy.

Prepare Asian Slaw: In a large bowl, combine shredded cabbages, grated carrots, sliced bell pepper, chopped scallions, and cilantro. Drizzle with lime juice and rice vinegar, sprinkle with sugar and salt. Let the mix sit for about 10 minutes.

Cook Chicken: Heat a grill pan over medium-high heat. Cook marinated chicken thighs for 5–7 minutes per side or until they’re nicely browned and cooked through. Allow them to rest before slicing thinly.

Assemble Wraps: Warm your tortillas or flatbreads, then spread a layer of peanut sauce. Add a portion of the slaw and sliced chicken, drizzle with extra sauce, and roll tightly. Slice in half to serve.