• In a large Ziploc bag, mix teriyaki sauce, soy sauce, sesame oil, minced garlic, ground ginger, and chicken breast. Refrigerate and let it marinate for 1 hour.
• Preheat the oven to 375°F. Apply cooking spray over both sides of the wonton wrappers. Press the center line of a wonton wrapper between two muffin cups of an upside-down casserole dish to create a V-like shape. Bake for 7 minutes, checking to ensure they don't burn. Reframe the wonton wrappers if edges wrinkle into the midpoint. Bake until crispy.
• While wonton shells are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Cook marinated chicken until thoroughly cooked and no longer pink in the center.
• In a large bowl, mix coleslaw mix, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon teriyaki sauce, and 1 tablespoon honey. Toss until coleslaw is well coated.
• Fill baked wonton shells with marinated chicken, coleslaw, and sweet chili sauce. Optionally, add chopped cilantro and sesame seeds on top.

Serve hot and fresh.