Preheat oven to 375°F (190°C). Lightly brush a muffin tin with oil. Gently press one wonton wrapper into each cup, forming a taco shape. Lightly spray or brush with oil. Bake for 5-8 mins until golden and crisp. Cool.

For the filling, heat oil in a skillet over medium-high heat. Cook ground chicken until no longer pink, about 5-7 mins. Add garlic and ginger; cook 1 min until fragrant.

Whisk together soy sauce, hoisin, sriracha, and rice vinegar. Pour over chicken and stir to coat. Simmer for 1-2 mins. Remove from heat and stir in green onions.

In a medium bowl, combine cabbage, carrot, and cilantro for the slaw. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey. Toss with slaw mix.

For the sauce, whisk together mayonnaise, sriracha, lime juice, and honey until smooth.

To assemble, place a spoonful of slaw in a wonton shell. Top with chicken filling. Drizzle with sriracha mayo and garnish with sesame seeds, green onions, and cilantro. Serve immediately.