Begin by marinating your boneless skinless chicken breasts with teriyaki sauce, ½ tablespoon of sesame oil, low-sodium soy sauce, minced garlic, and grated ginger in a bowl. Cover and let this mixture soak for about 10 minutes.

Heat a medium skillet over medium heat and add the marinated chicken. Cook for 5–7 minutes, turning occasionally, until the chicken is no longer pink in the center and has a nice golden color. Once cooked, remove it from the skillet and let it rest for a few minutes before slicing into bite-sized pieces to fill your tacos.

In a separate bowl, combine the coleslaw mix, thinly sliced green onions, rice vinegar, honey, and the remaining sesame oil. Toss everything together until the vegetables are coated well. Allow this slaw to sit for at least 5 minutes.

In a deep skillet, heat about ½ inch of oil over medium-high heat. Carefully place the wonton wrappers into the hot oil, frying for 20–30 seconds on each side until they are golden brown and crispy. Drain on paper towels to remove excess oil.

Take each crispy wonton wrapper and begin filling them with the sliced teriyaki chicken and generous amounts of your prepared coleslaw. Drizzle sweet chili sauce on top and sprinkle with sesame seeds and chopped cilantro before serving.