Preheat your oven to 375°F (190°C) and lightly spray the back of a muffin tin with cooking oil.

Gently drape the wonton wrappers over the inverted muffin cups. Bake for 5-7 minutes until golden brown.

In a skillet, heat 1 tbsp of sesame oil over medium-high heat. Cook diced chicken for 3-4 minutes until no longer pink.

Stir in hoisin sauce, soy sauce, minced garlic, and ginger. Cook for another 2-3 minutes.

In a mixing bowl, combine coleslaw mix, green onions, sesame oil, rice vinegar, and honey. Toss until well-coated.

Carefully fill each baked wonton shell with glazed chicken and top with slaw. Drizzle with sweet chili sauce, and garnish with cilantro and sesame seeds.

Serve immediately for best crunch and enjoy your flavorful tacos.