Begin by slicing your boneless, skinless chicken breasts into thin strips for even marination. In a bowl, combine the chicken with teriyaki sauce, half of the sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Let this mixture marinate for about 10 minutes, stirring occasionally.

Heat a medium skillet over medium heat and add the marinated chicken along with all the marinade. Stir occasionally, cooking for 5 to 7 minutes until the chicken is golden brown and cooked through. Set aside to cool slightly.

In a separate bowl, combine the coleslaw mix with chopped green onions, rice vinegar, honey, and remaining sesame oil. Toss everything together until evenly coated.

In a small frying pan, heat about half an inch of oil over medium-high heat. Once the oil is hot, carefully add the wonton wrappers and fry each for 20 to 30 seconds on each side until light golden brown. Drain on paper towels.

Take each crispy wonton wrapper and fill it generously with the cooked chicken mixture. Top with the coleslaw and drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro before serving.