Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray, drape a wonton wrapper over the inverted muffin cups, and bake for 5–7 minutes.

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat and sauté the diced chicken breasts for 3–4 minutes until fully cooked.

Stir in the hoisin sauce, soy sauce, minced garlic, and freshly grated ginger into the cooked chicken, and cook for an additional 2–3 minutes.

In a mixing bowl, combine the coleslaw mix, sliced green onions, remaining sesame oil, rice vinegar, soy sauce, and honey, tossing until evenly coated.

Remove the baked wonton shells, fill each shell with the chicken mixture, add the slaw, drizzle with sweet chili sauce, and garnish with cilantro and sesame seeds.