Begin by thinly slicing the boneless skinless chicken breasts and placing them in a bowl. Add the teriyaki sauce, ½ tablespoon of sesame oil, low-sodium soy sauce, minced garlic, and fresh ginger. Mix well to coat the chicken thoroughly and let it marinate for about 10 minutes.

After marinating, heat a non-stick skillet over medium heat. Once the skillet is hot, add the marinated chicken and cook for 5-7 minutes, stirring occasionally until the chicken is cooked through.

In a mixing bowl, combine the coleslaw mix with chopped green onions. Drizzle in rice vinegar and remaining sesame oil, then add honey. Toss everything together until the slaw is well mixed.

Pour oil into a frying pan to about 1 inch deep and heat it over medium-high heat. Once the oil is shimmering, add the wonton wrappers, frying them for 20-30 seconds on each side until golden and crispy.

Take each crispy wonton wrapper and fill it with the cooked chicken mixture, followed by the coleslaw. Drizzle sweet chili sauce over the top, and garnish with sesame seeds and chopped cilantro.

Arrange your assembled Crispy Chicken Wonton Tacos on a platter for serving. They make great appetizers or a fun main dish.