Preheat your oven to 375°F (190°C) and flip a 12-cup muffin tin upside down to shape the shells. Stack two wonton wrappers, rotate one slightly for strength, and lightly coat them with oil to ensure even crispiness. Drape them over the muffin molds and gently press the center to form a taco shape. Bake for 10–12 minutes until golden, checking early to avoid burning. Let the shells cool for a few minutes before carefully removing them.

In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir and bring to a gentle simmer for about 3 minutes until the sugar dissolves and garlic is fragrant.

Pour in the cornstarch slurry slowly while stirring constantly. Cook for another 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.

Heat a large skillet over medium-high heat and add the vegetable oil. Season the chicken with garlic powder, salt, and black pepper.

Add the chicken to the skillet in a single layer. Cook for 2-3 minutes until golden, then flip and cook for another 2-3 minutes or until cooked through.

Pour the teriyaki sauce over the chicken and toss to coat thoroughly. Cook for 1-2 more minutes until the sauce caramelizes slightly.

In a bowl, combine shredded cabbage and julienned carrot. In another bowl, whisk together rice vinegar, sesame oil, honey, and salt. Pour dressing over the slaw and toss to coat.

Let the slaw sit for 5 minutes before using to allow flavors to meld.

Fill each wonton shell with slaw, followed by teriyaki chicken. Top with sesame seeds, green onions, and a drizzle of sauce. Serve immediately.