In a bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes, creating a vibrant marinade. Add the chicken thighs, ensuring they are well-coated, and cover the bowl. Let the chicken marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger until creamy. Slowly add warm water, continuing to whisk until smooth. Set the peanut sauce aside.

In a large mixing bowl, combine shredded green and red cabbages, shredded carrots, and chopped cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt, tossing to mix thoroughly. Allow the slaw to sit for about 10 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes on each side, or until golden brown and reach an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it into strips.

Warm the flour tortillas in the skillet for about 30 seconds on each side until pliable. Spread peanut sauce over each tortilla, then add a layer of the crunchy slaw followed by the sliced chicken. Drizzle with extra peanut sauce, roll the tortilla tightly, and cut in half to serve.