In a bowl, combine boneless, skinless chicken breasts with teriyaki sauce, ½ tablespoon sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Let the chicken marinate for at least 10 minutes.

Preheat a skillet over medium heat and add the marinated chicken, cooking for about 5-7 minutes until golden.

In a large mixing bowl, combine the coleslaw mix with thinly sliced green onions, rice vinegar, honey, and the remaining ½ tablespoon of sesame oil. Toss until evenly coated.

In a deep pan, heat about ½ inch of oil over medium-high heat and fry each wonton wrapper for 20-30 seconds per side until golden brown.

Fill each crispy wonton wrapper with the cooked chicken and slaw. Drizzle with sweet chili sauce and garnish with sesame seeds and cilantro.