In a mixing bowl, combine soy sauce, fish sauce, lime juice, honey, garlic, ginger, and red chili flakes. Add chicken strips and marinate for at least 15 minutes.

Preheat the grill over medium-high heat. Grill the marinated chicken for about 5-7 minutes on each side or until fully cooked.

In a large bowl, combine shredded cabbage, carrots, bell pepper, green onions, and cilantro. In a small bowl, whisk together rice vinegar, sesame oil, sugar, and salt. Pour over the slaw and toss to combine.

Lay a tortilla flat and spread a drizzle of peanut sauce. Add grilled chicken and a generous amount of crunchy slaw. Roll tightly and slice in half to serve.