In a medium bowl, combine the shredded coleslaw mix/cabbage, shredded carrots, and most of the chopped green onions.

In a separate small bowl, whisk together the mayonnaise (if using), rice vinegar, sesame oil, honey, salt, and pepper.

Pour the dressing over the slaw mixture and toss thoroughly until every shred is lightly coated. Place in the fridge while preparing the rest.

Lightly spray both sides of the wonton wrappers with oil. Gently push the wrappers into the fold of a taco holder or drape them over the middle rack of your air fryer basket to form a U-shape.

Air fry at 350°F (175°C) for 3-5 minutes, flipping halfway, until golden brown and firm. Alternatively, for frying, heat 1/2 inch of oil in a small skillet over medium-high heat, fold a wrapper and dip quickly into the oil for 15-30 seconds per side, drain on paper towels.

In a pan or wok, heat a drizzle of neutral oil. Add the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.

Add the shredded chicken breast. Pour in the hoisin sauce, soy sauce, honey, and sesame oil. Stir until evenly coated and glossy, thinning with water or chicken stock if needed.

Taste and adjust seasoning.

Spoon the warm honey garlic chicken filling into each crispy wonton shell.

Top with the Asian slaw, drizzle with sweet chili sauce, and sprinkle with toasted sesame seeds, remaining green onions, cilantro, and a dash of Sriracha if desired. Serve immediately.