In a medium bowl, whisk together honey, olive oil, peanut butter, rice vinegar, soy sauce, and sesame oil. Add pepper and salt, along with crushed red pepper flakes, grated ginger, and minced garlic. Blend until smooth and creamy.

Preheat your grill or a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until a meat thermometer reads 165°F (74°C). Remove from heat and let it rest before chopping.

In a large mixing bowl, combine coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Pour in half of the peanut sauce and toss until evenly coated. Let sit for 10 minutes.

Wrap tortillas in a damp paper towel and microwave for about 10 seconds, or heat on a skillet for a minute on each side.

Lay a warm tortilla on a clean surface. Spoon an even portion of chopped chicken and the coleslaw mixture into the center. Fold the sides and roll it tightly from the bottom up.