Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Coat chicken and marinate for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 5-8 minutes on each side until golden brown and internal temperature reaches 165°F. Rest for 5-10 minutes before slicing or shredding.

In a mixing bowl, combine cabbage, carrots, red bell peppers, edamame, and green onions. Fold in cilantro and half of the peanuts.

In a separate bowl, whisk peanut butter, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir in warm water until desired consistency is reached.

Drizzle peanut sauce over slaw mixture and toss gently. Lay out lettuce or tortillas, fill with slaw and chicken, drizzle with more peanut sauce, and top with reserved peanuts and cilantro.