In a bowl, combine sliced chicken breasts with teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Mix well and let marinate for about 10 minutes.

Heat a non-stick skillet over medium heat for about 2 minutes. Add the marinated chicken and cook for 5–7 minutes until cooked through and golden brown. Set aside.

In a mixing bowl, combine coleslaw mix, chopped green onions, rice vinegar, honey, and remaining sesame oil. Toss until everything is combined.

Heat about 1/2 inch of oil in a small saucepan over medium-high heat for 3-4 minutes. Fry wonton wrappers for 20-30 seconds on each side until crispy. Drain on paper towels.

Assemble the tacos by filling each wonton wrapper with cooked chicken and prepared slaw. Drizzle with sweet chili sauce and garnish with sesame seeds and chopped cilantro.