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To make the marinade, mix together the soy sauce, sesame oil, minced garlic, and pepper flakes in a small bowl. Place the chicken strips together with the marinade in a zip lock bag and toss to coat. Leave in a fridge for at least an hour.
Transfer the chicken to a large skillet, discarding the marinade. Cook for 12-15 minutes, until cooked through. When done, transfer to a plate and let cool enough to handle.
Soften the rice paper rounds by submerging them for a few seconds in a bowl with warm water. Some packages recommend to dip wrappers for about a minute but I wouldn't recommend doing so because they will become too soft. Work with one rice paper round at a time.
Place some cabbage, bell pepper, radish, carrot, cilantro, and chicken on each round (about 1 ½ inch from the bottom). Fold the sides and then the bottom, rolling it up. Repeat with all the remaining ingredients. Serve with the dipping sauce.
Combine all the sauce ingredients in a bowl and whisk until smooth.