For the chicken:

1.  To  marinate the chicken, in a large shallow baking dish, whisk together the orange and lime juices, oil, chile powder, and garlic until combined.

2.  Skewer each chicken thigh half with 2 skewers running lengthwise through the chicken so that it lies flat. Put the chicken in the baking dish and turn to coat with the marinade. Cover and refrigerate for at least 1 hour and up to 4 hours. 

3.  Preheat a grill to high or a grill pan over high heat.

4.  Remove the thighs from the marinade (discard the marinade) and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side, until just cooked through.

5.  Place the tortillas on the grill and grill for 10 seconds per side to heat through.

6.  Serve the skewers on a platter accompanied by the coleslaw, peanut-red chile barbecue sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap.

For the Sauce:

1.  Heat the oil in a medium saucepan over medium heat. Add the ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock, and cook, stirring occasionally, until reduced by half.

2.  Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper. This can be made up to 2 days in advance and refrigerated. Reheat before serving.