Preheat your oven to 375°F. Turn a muffin tin upside down and lightly spray the back of the cups with cooking spray so the wonton wrappers don’t stick.

Drape one wonton wrapper over each inverted muffin cup, pressing gently to shape it like a taco shell. Bake for 5 to 7 minutes, just until crisp and lightly golden. The shells should feel firm. Let them cool slightly before lifting off the pan.

Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the diced chicken and cook for 3 to 4 minutes, stirring often, until no longer pink and lightly browned.

Add the hoisin sauce, soy sauce, garlic, and ginger. Cook for another 2 to 3 minutes, stirring constantly, until the chicken is glossy and evenly coated. If the sauce tightens too much, add about 1 tbsp water to loosen it.

In a bowl, toss together the coleslaw mix, green onions, sesame oil, rice vinegar, soy sauce, and honey until everything is well coated. The slaw should taste lightly sweet with a gentle tang.

Fill each wonton shell with warm chicken, top with the slaw, drizzle with sweet chili sauce, and finish with cilantro and sesame seeds. Serve right away while the shells are still crunchy.