In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Whisk until well blended. Add chicken, ensuring coated evenly. Cover and marinate for at least 30 minutes, up to 4 hours.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, cooking for 5-8 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing.

In a large bowl, combine shredded cabbage, julienned carrot, diced red bell pepper, shelled edamame, and chopped green onions. Toss until evenly mixed. Fold in chopped cilantro and reserve half of chopped peanuts for later. Set aside.

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

Pour half of the peanut sauce over the slaw and toss gently. Take large lettuce leaves or warm tortillas as base. Layer slaw and sliced chicken, drizzle with additional sauce, and sprinkle with reserved peanuts and cilantro. Roll tightly to secure flavors.