1-First Step: Preheat your oven to 375°F and lightly spray a mini muffin tin with cooking spray. Gather all ingredients to streamline assembly. Shred the chicken if not pre-shredded, and chop green onions and cilantro. This setup takes 5 minutes and keeps things smooth.

2-Second Step: Place one wonton wrapper in each muffin cup, gently pressing down the bottom and up the sides to form taco shapes. Brush lightly with oil or spray again for crispiness. Bake for 6-8 minutes until golden and firm. Let cool in the tin for 2 minutes, then transfer to a wire rack. This yields 24 crunchy shells ready for filling.

3-Third Step: Heat a skillet over medium heat. Add 2 cups shredded chicken, 1/4 cup teriyaki sauce, and 2 tbsp hoisin sauce. Stir and cook for 5 minutes until the chicken absorbs the glaze and thickens slightly. Remove from heat to avoid drying out. Taste and adjust seasoning if needed for your apple chicken tacos vibe.

4-Fourth Step: In a bowl, toss 1 cup coleslaw mix with a drizzle of sesame oil. Mix 1/4 cup mayo and 1 tbsp sriracha for the spicy drizzle. Chop 2 green onions and measure 1 tbsp sesame seeds. Keep slaw chilled until assembly to maintain crunch.

5-Final Step: Spoon chicken into each cooled wonton shell. Top with slaw, green onions, cilantro, and sesame seeds. Drizzle with sriracha mayo. Serve immediately for maximum crispness. Pairs great with iced tea on hot days. Total time: 30 minutes. Pro tip: Assemble just before eating to prevent sogginess.