In a large Ziplock bag combine teriyaki sauce, soy sauce, sesame oil, minced garlic, ground ginger, and chicken breast. Refrigerate and allow to marinate for at least 1 hour.
Preheat oven to 375F and lightly spray both sides of the wonton wrapper with cooking spray. Turn a muffin tin upside down and press the middle of a wonton wrapper between two of the muffin cups to create a “V”.
Bake in a preheated oven for 7-9 minutes, watching closely so they don’t burn. *I like to remove the pan from the oven around the 4-minute mark and reshape the wonton wrappers. The edges like to curl into the middle*. Return to the oven and finish baking.
While you’re baking the wonton shells, prepare the chicken. In a large skillet over medium heat, add one tablespoon of oil and marinated chicken and cook until no longer pink and cooked through.
In a large mixing bowl add the bag of coleslaw mix, 1 Tbsp. sesame oil, 1 Tbsp. Rice vinegar, 1 Tbsp. soy sauce, 1 Tbsp. Teriyaki sauce, and honey. Toss ingredients until coleslaw is fully coated.
Take baked wonton shells and fill them with marinated chicken, coleslaw mixture, and drizzle with sweet chili sauce. Top with chopped cilantro and sesame seeds if desired. Serve immediately and enjoy!