In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add the boneless, skinless chicken thighs and coat. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Once hot, cook marinated chicken thighs for 5-8 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes, then slice or shred.

In a large mixing bowl, combine shredded cabbage, julienned carrot, diced bell pepper, edamame, and chopped green onions. Fold in fresh cilantro and half of the roasted peanuts.

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and grated ginger. Gradually add warm water until desired creamy consistency is reached.

Toss the slaw with half to two-thirds of the peanut sauce. Lay out large lettuce leaves or tortillas. Fill each with slaw and sliced chicken, drizzling remaining sauce over the top.