Marinate the Chicken: In a medium bowl, combine thinly sliced boneless, skinless chicken breasts with teriyaki sauce, half of the sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Mix well to ensure all pieces are coated evenly, and let this marinate for about 10 minutes.

Cook the Chicken: Heat a medium skillet over medium heat, adding the marinated chicken once hot. Stir frequently, cooking for 5-7 minutes, until the chicken is cooked through and no longer pink in the center.

Prepare the Slaw: In a separate bowl, mix the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining sesame oil. Toss gently until the vegetables are well coated in the dressing.

Fry the Wonton Wrappers: Heat a small pan over medium-high heat, adding enough oil to submerge the wonton wrappers. Once the oil is hot, fry each wonton for 20-30 seconds on each side, or until they are light brown and puffy.

Assemble the Tacos: Take each crispy wonton wrapper and fill it generously with the cooked teriyaki chicken and a handful of your prepared slaw. Drizzle sweet chili sauce over the top and finish with a sprinkle of sesame seeds and chopped cilantro.