Begin by slicing the skinless boneless chicken breasts into thin strips. In a bowl, combine the strips with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and ginger. Mix well to ensure that every piece is evenly coated. Cover and refrigerate for at least one hour to let the flavors meld beautifully.

Preheat your oven to 375°F (190°C). Take an upside-down muffin tin and gently drape wonton wrappers over each cup, forming a taco shape. Bake them in the oven for 7-9 minutes until they turn golden brown and crispy.

In a large skillet, heat a splash of olive oil over medium heat. Once the oil is shimmering, add your marinated chicken strips, stirring occasionally. Sauté for about 5-7 minutes or until the chicken is fully cooked through.

In a mixing bowl, combine the coleslaw mix and diced green onions. Drizzle rice vinegar, a splash of sesame oil, low sodium soy sauce, and honey over the slaw mix. Toss gently before serving.

Carefully fill each baked wonton shell with a generous portion of sautéed chicken. Top with the slaw mix, drizzle with sweet chili sauce, and finish with sesame seeds and cilantro.