In a mixing bowl, combine the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and let it marinate for at least 30 minutes (or longer if you can).

In a separate bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth. Adjust the consistency as desired.

In another bowl, toss the green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro together.

In a small bowl, mix lime juice, rice vinegar, sugar, and a pinch of salt. Drizzle over the slaw and toss to combine.

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes per side, or until fully cooked and golden brown. Let it rest for a few minutes before slicing.

Spread a generous amount of peanut sauce on a tortilla. Layer with sliced chicken and a handful of slaw. Roll it up tightly and slice in half.

Garnish with extra cilantro and peanuts if desired.