Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray, then gently drape the wonton wrappers over the inverted cups, forming a taco shape. Bake the shells for 5-7 minutes until they are crispy and golden brown.

In a skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the finely diced chicken and cook for 3-4 minutes, stirring often until no longer pink. Stir in the hoisin sauce, soy sauce, minced garlic, and fresh ginger, cooking for an additional 2-3 minutes until the chicken is perfectly glazed.

In a large mixing bowl, combine the coleslaw mix, thinly sliced green onions, sesame oil, rice vinegar, soy sauce, and honey. Toss everything together until the slaw is well-coated.

Carefully take the baked wonton shells from the muffin tin and fill each with the savory chicken mixture. Top with the prepared slaw, then drizzle sweet chili sauce over the top, finishing with a sprinkle of chopped cilantro and sesame seeds.

Serve your delicious Applebee's Chicken Wonton Tacos immediately after assembling to enjoy the full crunch of the wonton shells.