In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Make sure each piece is nicely coated.

Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.

Once the chicken is cooked, remove it from the skillet and set aside.

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, minced garlic, and grated ginger until well combined.

Gradually add water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. It should be smooth and easily drizzled. Taste and adjust seasonings as needed. You might want to add a touch more honey for sweetness or lime juice for tang.

Warm the tortillas according to package instructions. This will make them more pliable and less likely to tear. A quick zap in the microwave (covered with a damp paper towel) or a few seconds on a hot griddle works perfectly.

Lay a warm tortilla flat on a clean surface. Spread a generous amount of Thai peanut sauce over the tortilla, leaving a small border around the edge.

Add a layer of cooked chicken pieces on top of the sauce.

Sprinkle with shredded carrots, red cabbage, cilantro, green onions, and chopped peanuts (if using).

Drizzle with extra Thai peanut sauce and a touch of sriracha or chili garlic sauce, if desired.

Fold in the sides of the tortilla and then roll it up tightly from the bottom.

Cut the wrap in half, if desired, and serve immediately.