Start by slicing the skinless boneless chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with teriyaki sauce, sesame oil, low sodium soy sauce, minced garlic, and fresh ginger. Stir well to coat the chicken evenly, cover with plastic wrap, and refrigerate for 1 hour.

Preheat your oven to 375°F (190°C). Press wonton wrappers into the cups of an upside-down muffin tin to create taco shapes. Bake for about 7-9 minutes, or until golden brown and crispy.

Heat a drizzle of oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally until cooked through. Remove from heat and set aside.

In a large mixing bowl, toss together the coleslaw mix and chopped green onions. Whisk together rice vinegar, extra soy sauce, honey, and sesame oil to create the dressing. Pour this over the slaw mixture and toss well.

Fill each crispy wonton shell with the cooked chicken, add slaw, drizzle with sweet chili sauce, and sprinkle sesame seeds and chopped cilantro before serving.