In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes until well combined. Add the boneless skinless chicken thighs, ensuring they are fully coated in the marinade. Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 4 hours for deeper flavor.

In a mixing bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and enough water to achieve a smooth consistency. Mix until creamy and well-blended, adjusting the water as necessary. Set the peanut sauce aside.

In a large bowl, toss together shredded green and red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro. Drizzle in lime juice and rice vinegar, along with a pinch of sugar and salt. Mix well, allowing flavors to meld for about 10 minutes.

Heat a skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken thighs, cooking for 5-7 minutes per side until beautifully browned and cooked through. Transfer to a cutting board to rest for a few minutes before slicing thinly.

To assemble the Thai Chicken Wrap, warm the flour tortillas slightly, spread a generous layer of peanut sauce, place a portion of the crunchy Asian slaw and sliced chicken on top, drizzle with extra peanut sauce, fold in the sides, and roll tightly.