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Marinate the Chicken:
In a mixing bowl, whisk together the olive oil, soy sauce, honey, garlic powder, ginger, and black pepper.
Add the thinly sliced chicken breasts to the bowl and toss to ensure each piece is well coated with the marinade.
Allow the chicken to marinate for at least 30 minutes in the refrigerator.
Prepare Wonton Cups:
Preheat your oven to the temperature specified in your recipe (usually between 350°F – 375°F).
Place the wonton wrappers into a muffin tin, pressing them into the cups to shape them into little taco shells.
Bake in the preheated oven for about 5 to 7 minutes or until the edges are golden brown and crispy. Remove and set aside.
Cook the Chicken:
While the wonton wrappers are baking, heat a skillet over medium-high heat.
Remove the chicken from the marinade (discard any leftover marinade) and cook it in the hot skillet.
Cook the chicken slices for about 5 to 7 minutes on each side or until they are well browned and fully cooked through.
Assemble the Tacos:
Into each baked wonton cup, layer some coleslaw mix.
Add cooked chicken slices on top of the coleslaw.
Sprinkle with sliced green onions and chopped cilantro.
Serve the chicken wonton tacos immediately with sweet chili sauce on the side for dipping.