In a medium bowl, whisk together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for at least 20 minutes, or cover and refrigerate up to 4 hours for deeper flavor.

In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Gradually add warm water, 1 tablespoon at a time, whisking until the sauce reaches a pourable consistency. Set aside.

This sauce is the heart of the wrap — it ties everything together and is wildly addictive. You will want to drizzle it on everything after you make it.

In a large bowl, toss together the green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Add the lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for about 10 minutes to allow the flavors to meld.

This slaw is bright and crunchy, which is essential for balancing the richness of the peanut chicken.

Heat a grill pan or large skillet over medium-high heat. Add a drizzle of oil, then cook the marinated chicken thighs for 5 to 7 minutes per side, until cooked through and nicely browned. Let rest for 5 minutes, then slice thinly against the grain.

Warm the tortillas briefly in a dry skillet or microwave until pliable. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom. Layer on a handful of slaw, followed by sliced chicken. Drizzle a bit more peanut sauce on top, then garnish with extra cilantro and chopped peanuts if desired.

Fold like a burrito or roll tightly like a wrap. Slice in half to serve.