Marinate the Chicken:

• In a bowl, combine the thinly sliced chicken breasts with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour to allow the flavors to meld.

Prepare the Wonton Taco Shells:

• Preheat your oven to 375°F (190°C). Take a standard muffin tin and invert it, so the cups are facing down. Lightly grease the outside of the muffin cups to prevent sticking. Drape each wonton wrapper over the inverted muffin cups, pressing gently to form a taco shell shape. Bake in the preheated oven for 7-9 minutes, or until the wonton wrappers are golden brown and crispy. Once done, remove from the oven and let them cool completely before carefully removing them from the muffin tin.

Cook the Marinated Chicken:

• Heat a skillet over medium heat. Add the marinated chicken slices to the skillet, discarding any excess marinade. Sauté the chicken until it is cooked through and has a golden-brown exterior, which should take about 5-7 minutes. Ensure the chicken pieces are evenly cooked, then remove from heat.

Prepare the Asian Slaw:

• In a large mixing bowl, combine the coleslaw mix and diced green onions. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey until well combined. Pour this dressing over the coleslaw mixture and toss thoroughly to ensure the slaw is evenly coated. This will provide a fresh, tangy contrast to the savory chicken.

Assemble the Wonton Tacos:

• Take each crispy wonton shell and fill it with a portion of the cooked chicken. Top the chicken with a generous spoonful of the prepared Asian slaw. Drizzle a small amount of sweet chili sauce over the slaw for added sweetness and heat. Garnish each taco with a sprinkle of sesame seeds and chopped cilantro to enhance the flavor and presentation. Serve the assembled wonton tacos immediately to maintain the crispiness of the shells.