Marinating the Chicken - To a large bowl, add the all the ingredients, stir to combine, cover with plastic wrap, and refrigerate to marinate for about 30 minutes.

Slaw - To a separate large bowl, add the all the ingredients, stir and toss to combine and coat evenly. Cover with plastic wrap and allow it to sit on your counter while the chicken marinates and the taco shells bake in the next step. Tip - It may not look like enough 'dressing' to really coat the coleslaw mix properly, but between the sodium in the soy sauce and the lime juice and being kept at room temp, the coleslaw will wilt enough to be a great texture when it's time to serve the tacos.

Wonton Taco Shells - Place the wonton wrappers over a raised edges of a 9x13-inch baking pan and lighly spray them with cooking spray.

Bake in a preheated 375F oven for about 7 minutes, or unitl lightly golden and crispy. Repeat the process once more, or as needed until you've baked enough wonton shells for your needs. Tips - Wonton wrappers are sold in the Asian section of most well stocked grocery stores for much less than the price of these on Amazon; link is for reference. Make sure to buy wonton wrappers, and not spring roll wrappers (extremely thin and transparent) nor egg roll wrappers (larger, thicker) than wonton wrappers.

Cooking the Chicken - To a large, high-sided, nonstick skillet, add the chicken + marinade contents (just dump it all into your skillet), and cook over medium-high heat for about 5 to 6 minutes, or until chicken is done and cooked through (note - thighs take a bit longer than breasts to cook through if you're using thighs). Stir and flip very frequently to ensure even cooking. Tip - If for any reason the chicken is sticking, drizzle in a tablespoon of olive oil.

Assembly and Garnishing - Spoon a few pieces of chicken into each baked wonton taco shell, top with slaw as desired, evenly drizzle with sweet chili sauce (Trader Joe's brand or Thai Kitchen brand are my recommendations) as desired, and evenly sprinkle a bit of cilantro and sesame seeds to taste, and serve.