In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes until well combined. Add the chicken thighs to the marinade, making sure they are thoroughly coated. Cover the bowl and let the chicken marinate for at least 20 minutes.

While the chicken marinates, prepare the creamy peanut sauce by combining peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a separate bowl. Whisk vigorously, then add warm water tablespoon by tablespoon until you achieve your desired consistency.

In a large mixing bowl, combine the shredded green and red cabbage, carrots, chopped red bell pepper, sliced scallions, and cilantro. Drizzle with fresh lime juice and rice vinegar, then sprinkle with sugar and salt. Toss well to coat the vegetables evenly, then let the slaw rest for 10 minutes.

Heat a grill pan or skillet over medium-high heat, adding a drizzle of oil to coat the surface. Once hot, carefully place the marinated chicken thighs in the pan, cooking for about 5–7 minutes on each side until golden brown. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and let it rest for a few minutes, then slice into strips.

To assemble your Thai Chicken Wraps, warm the flour tortillas in a dry skillet for a few seconds on each side. Spread a generous layer of the peanut sauce on each tortilla, layer on the crunchy Asian slaw and sliced chicken, drizzle more peanut sauce on top, fold in the sides, and roll tightly.