Preheat your oven to 375°F (190°C) and lightly spray the back of a muffin tin with cooking spray. Carefully drape wonton wrappers over the inverted muffin cups, forming small taco shells. Bake in the preheated oven for 5-7 minutes, or until they become crispy and golden brown.

In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the finely diced chicken breast and cook it for 3-4 minutes, stirring frequently, until the chicken is no longer pink. Incorporate hoisin sauce, soy sauce, garlic, and ginger, cooking for an additional 2-3 minutes until the chicken is well coated.

While the chicken filling cooks, combine coleslaw mix, sliced green onions, sesame oil, rice vinegar, and honey in a separate bowl. Toss until evenly coated.

Once the wonton shells have cooled slightly, fill each shell with the cooked chicken mixture. Top with prepared slaw, sweet chili sauce, chopped cilantro, and sesame seeds.

Serve immediately to maintain crunch.