Step 1: Prepare the wonton shells. Heat oil in a deep pan or pot to 350-375°F (175-190°C). Fry wonton wrappers one or two at a time for 15-30 seconds per side, or until golden brown and crispy. Use tongs to gently fold them into a taco shape as they fry if desired, or place them over the rungs of an oven rack to cool and set the shape. Drain on paper towels.
Step 2: Cook the teriyaki chicken. In a skillet, heat a drizzle of sesame oil over medium-high heat. Add the chicken pieces and cook until browned and almost cooked through. Add minced garlic and grated ginger, cooking for another minute until fragrant. Pour in the teriyaki sauce and simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Step 3: Prepare the Asian slaw. In a large bowl, combine coleslaw mix, shredded carrots, and red cabbage. In a separate small bowl, whisk together rice vinegar, soy sauce, honey, and lime juice. Pour the dressing over the slaw mixture and toss to combine. Garnish with sesame seeds.
Step 4: Make the creamy sriracha drizzle. In a small bowl, combine mayonnaise, sriracha, and lime juice. Whisk until smooth. Adjust sriracha to your preferred spice level.
Step 5: Assemble the tacos. Fill each crispy wonton shell with a spoonful of the teriyaki chicken. Top with a generous amount of Asian slaw. Drizzle generously with the creamy sriracha sauce.
Step 6: Serve immediately and enjoy your delicious fusion fiesta!