Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray. If you only have one tin, plan to bake the wonton shells in two batches.

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the finely diced chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.

Stir in the hoisin sauce, soy sauce, minced garlic, and fresh ginger. Cook for another 4 to 5 minutes until the chicken is fully cooked through and the sauce is glossy and clinging to each piece. Remove from heat.

In a large mixing bowl, combine the coleslaw mix, sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss well until fully coated. Taste and adjust honey or rice vinegar as needed. Set aside.

Press one wonton wrapper into each greased muffin cup, shaping it into a small taco cup. Lightly spray with cooking oil. Bake for 8 to 10 minutes until golden and crisp. Start checking at the 7-minute mark as they can brown quickly.

Let the wonton shells cool in the tin for 2 minutes before removing. Fill each shell with a spoonful of warm chicken mixture and top with Asian slaw. Drizzle with sweet chili sauce and garnish with chopped cilantro and sesame seeds. Serve immediately.