Marukan Thai Chicken Flatbreads with Peanut Sauce

INSTRUCTIONS

Preheat the oven to 400°F.
Combine garlic powder, ground ginger, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Pat the chicken thighs dry and place them on a baking sheet or in a baking dish. Drizzle with olive oil and season with the spice mixture. Bake for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F. Leave oven on.
Remove the chicken from the oven, let rest for 5 minutes, then thinly slice or chop.
While the chicken cooks, prepare the slaw. In a large bowl, combine the purple cabbage, red bell pepper, shredded carrots, and green onions. Toss with 3 tablespoons of Marukan Seasoned Gourmet Rice Vinegar and let sit at room temperature.
In another bowl, whisk together the peanut butter, 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar, tamari, lime juice, chili garlic sauce, honey, and enough warm water to create a smooth, drizzleable sauce.
Place the gluten-free flatbreads or pitas on a baking sheet and warm in the oven for 4 to 5 minutes until soft and lightly toasted.
To assemble, spread a spoonful of peanut sauce over each warm pita. Top with sliced chicken and a generous amount of slaw.
Finish with chopped peanuts, cilantro, and extra peanut sauce. Serve immediately with lime wedges.