In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs, ensuring they are well coated, and let them marinate for at least 20 minutes.

Combine creamy peanut butter, honey, and rice vinegar in a separate bowl. Stir until smooth and creamy, adding water gradually until desired consistency is reached.

Toss shredded green and red cabbage, grated carrots, and sliced bell pepper in a large bowl. Drizzle with lime juice and season with salt. Let it sit for 10-15 minutes.

Heat a skillet over medium-high heat, add oil, and place the marinated chicken thighs in the skillet. Cook for 5-7 minutes per side until golden brown and cooked through.

Warm tortillas briefly, then spread peanut sauce, add Asian slaw, and slices of chicken. Garnish with scallions and cilantro, then roll tightly.