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In a large skillet, heat the oil over medium-high heat. Add the pork, cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. Add the ginger, garlic, and most of the green onions and continue to cook until the pork is completely cooked through, 2 to 3 minutes more.
Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix, and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.
Serve over rice, if you like, or on its own. Garnish with the remaining green onions and some sesame seeds, wonton strips, and sriracha for added heat.