Step 1: Preheat your oven to 350°F (175°C) or air fryer to 350°F (175°C). Gently drape wonton wrappers over the rungs of an oven rack or inverted muffin tin cups to form a taco shape. Bake for 5-7 minutes, or air-fry for 3-5 minutes, until golden brown and crispy. Set aside to cool.
Step 2: While wontons cook, heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and cook for 30 seconds until fragrant.
Step 3: Add ground chicken to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
Step 4: Stir in soy sauce, rice vinegar, brown sugar, and sriracha. Mix well and let simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken. Stir in half of the sliced green onions.
Step 5: To assemble, fill each crispy wonton taco shell with a spoonful of the warm chicken mixture. Top with shredded cabbage or coleslaw mix.
Step 6: Garnish with the remaining sliced green onions, fresh cilantro, a drizzle of sriracha mayo, and toasted sesame seeds, if desired. Serve immediately and enjoy!