In a large bowl, combine the diced chicken, teriyaki sauce, sesame oil, soy sauce, garlic, and ginger. Mix well, cover, and refrigerate for 30 minutes.

While the chicken marinates, prepare the slaw by combining the coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, sugar, lime juice, and ginger. Toss until evenly coated and let it rest.

Preheat the oven to 375°F (190°C).

Drape the wonton wrappers over the raised edges of a 9×13-inch baking pan to create a taco shape. Lightly spray with cooking spray.

Bake for 6–8 minutes until lightly golden and crisp. Repeat until all wrappers are baked.

Heat a large nonstick skillet over medium-high heat. Add the marinated chicken and all of the marinade.

Cook for 5–6 minutes, stirring frequently, until the chicken is fully cooked and lightly caramelized.

Assemble the Crispy Wonton Tacos by filling each shell with chicken, topping with slaw, drizzling with sweet chili sauce, and finishing with cilantro and sesame seeds.

Serve immediately while the shells remain crisp.