Begin 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 ginger. Let the chicken marinate for at least 1 hour in the refrigerator.

Preheat your oven to 375°F (190°C). Turn a muffin tin upside down and press the wonton wrappers gently between the muffin cups to form taco shapes. Lightly spray with cooking oil and bake for 7-9 minutes, until golden and crisp.

In a large skillet, drizzle oil over medium heat. Once hot, add the marinated chicken and sauté for 5-7 minutes, stirring occasionally, until cooked through and golden. Remove from heat.

Combine coleslaw mix and diced green onions in a bowl. In another bowl, whisk together rice vinegar, honey, and soy sauce. Pour dressing over the slaw mixture and toss gently.

Fill each crispy wonton shell with chicken, top with slaw, drizzle with sweet chili sauce, and sprinkle with sesame seeds and cilantro.

Serve the tacos hot from the oven for the best texture and flavor.