For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar

For the Veggie Saute:
2 teaspoons olive oil
1/2 red onion, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded carrots
1 tablespoon freshly grated ginger (tutorial here)
2 large cloves garlic, finely minced

To Wrap:
6 12-inch tortillas
3 cups warm, cooked Jasmine rice
4 green onions, thinly sliced
Chopped roasted, salted peanuts

For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes