Slice the boneless, skinless chicken breasts into bite-sized pieces. In a medium bowl, combine with teriyaki sauce, ½ tablespoon of sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Toss until chicken is evenly coated, and let marinate for 10 minutes.

Heat a skillet over medium heat and add a teaspoon of oil. Once hot, add the marinated chicken to the skillet, cooking for 5-7 minutes until cooked through. Transfer to a plate and let rest.

In a large mixing bowl, toss together the coleslaw mix, chopped green onions, rice vinegar, honey, and remaining sesame oil. Mix thoroughly until well combined.

In a small pan, pour enough oil to cover the bottom and heat over medium-high. Once shimmering, add the wonton wrappers, frying for 20-30 seconds per side until puffed and light golden brown. Drain on paper towels.

Fill each crispy wonton wrapper with cooked chicken, top with coleslaw, drizzle sweet chili sauce, and garnish with sesame seeds and chopped cilantro.