Heat 2 tbsp neutral oil in a small skillet over medium heat. Fold each wonton wrapper in half and fry 2 at a time for 1 to 2 minutes per side until golden. Drain on a paper towel-lined plate.

Combine 1 cup coleslaw mix, 2 tbsp mayonnaise, 1 tsp rice vinegar, and 1 tsp sriracha in a small bowl. Stir to coat and refrigerate until needed.

In the same skillet over medium-high heat, cook the 1 lb cubed chicken for 3 minutes undisturbed, then stir and cook another 2 to 3 minutes until cooked through. Add 2 cloves minced garlic and 1 tsp grated ginger and cook for 30 seconds.

Add 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir and bubble over medium heat for 2 to 3 minutes until the glaze is thick and sticky. Remove from heat and stir in 1 tsp sesame oil.

Fill each wonton shell with glazed chicken, top with slaw, and finish with sliced green onions and sesame seeds. Arrange on a serving plate.