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To prepare the chili oil, mix the chili flakes, sesame seeds, minced garlic, minced ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl.
In a small pan, heat the neutral oil until hot. You can test it by adding a small piece of garlic; if it sizzles, the oil is ready.
Carefully pour the hot oil over the chili mixture and stir well. Set this aside to let it infuse. If you already have chili oil, you can skip this step.
In a large pot, melt the coconut oil over medium heat.
Add the white and light green parts of the green onions, along with the minced ginger and garlic. Sauté until fragrant.
Pour in the chicken stock and bring it to a bubble, then let it simmer for 5 minutes.
Add the wontons to the pot, along with the soy sauce, fish sauce, and optional rice vinegar.
Simmer for a few minutes until the wontons are heated through, as they are pre-cooked.
Serve the soup topped with the dark green parts of the green onions and a generous drizzle of the chili oil.