In a large skillet, heat 1 tablespoon of toasted sesame oil over medium heat. Add the diced chicken to the skillet. Cook until the chicken is browned and cooked through, about 6-8 minutes. Stir occasionally to ensure even cooking.
Once the chicken is cooked, add the minced garlic, teriyaki sauce, low sodium soy sauce, and grated fresh ginger. Stir well to combine, cooking for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
In a mixing bowl, combine the coleslaw mix, sliced green onions, rice vinegar, low sodium soy sauce, granulated sugar, lime juice, and grated ginger. Toss everything together until the slaw is well coated.
Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray. Gently press a wonton wrapper into each cup of the muffin tin to form a taco shape. Bake for 8-10 minutes or until the wrappers are golden and crispy.
Once the wonton wrappers are baked, fill each taco shell with the chicken mixture followed by a generous scoop of the slaw. Drizzle sweet chili sauce over the top as desired.
If you like, garnish your tacos with fresh cilantro and a sprinkle of sesame seeds. Serve immediately and enjoy your homemade Copycat Applebees Chicken Wonton Tacos!
