1. Slice the chicken breasts into long, thin strips. In a medium bowl, combine the chicken with the teriyaki sauce, sesame oil, soy sauce, garlic, and ginger. Toss until well coated and refrigerate for at least 1 hour.

2. Preheat your oven to 375°F. Turn a muffin tin upside down and press the middle of each wonton wrapper between two muffin cup. Lightly brush with olive oil or cooking spray and bake for 7-9 minutes until golden brown.

3. Heat a large skillet over medium heat and add olive oil. Sauté the marinated chicken until cooked through, about 8-10 minutes.

4. In a large bowl, combine the coleslaw mix with diced green onions. In a separate bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey. Pour the dressing over the slaw and toss until evenly coated.

5. Assemble the tacos by placing cooked chicken into each wonton shell, topping with Asian slaw, sweet chili sauce, sesame seeds, and fresh cilantro.