In a medium bowl, whisk together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes until well combined. Toss the boneless, skinless chicken thighs in the marinade, ensuring each piece is coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavor absorption.

While the chicken is marinating, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a separate bowl. Mix these ingredients until smooth and creamy. Gradually add warm water, one tablespoon at a time, stirring continuously, until you achieve your desired sauce consistency. Set this delicious peanut sauce aside for assembly.

In a large mixing bowl, combine the shredded green and red cabbage, julienned carrots, diced red bell pepper, sliced scallions, and chopped cilantro. In a small bowl, whisk together lime juice, rice vinegar, sugar, and salt. Drizzle this dressing over the slaw and toss everything to combine. Allow the slaw to sit for 10 minutes to let the flavors meld and the vegetables soften slightly.

Heat a grill pan over medium-high heat and add a splash of oil to prevent sticking. Once hot, place the marinated chicken thighs on the pan. Cook for 5–7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing.

To assemble your Thai Chicken Wrap with Crunchy Asian Slaw, warm the flour tortillas in a dry skillet for a few seconds until pliable. Spread a generous spoonful of peanut sauce over each tortilla, then layer with the crunchy slaw and sliced chicken. Drizzle more peanut sauce over the top, then sprinkle with chopped peanuts and additional cilantro. Roll the wraps tightly and slice in half to serve.