Preheat the oven to 375° F. Spray or brush the wonton wrappers with a bit of oil, then drape them over the side of a large baking dish (you may need to use 2 baking dishes or work in batches). Bake until the wontons turn golden-brown, watching closely so they don’t burn, 6 to 8 minutes (I like to check mine about halfway through and reshape them while they’re still pliable so they’re easier to fill). Remove from the heat and set aside.

For the slaw, whisk together the mayonnaise, rice vinegar, sesame oil, and maple syrup in a large bowl. Add the coleslaw mix, red onion, cilantro, and green onion. Toss to combine until thoroughly coated in the sauce. Place the slaw in the refrigerator until ready to use.

To prepare the tacos, heat the oil in a large non-stick saute pan over medium heat. Once the oil is hot, add the chick’n pieces. Using a wooden spoon, break the chick’n into bit size pieces. Add the soy sauce, sweet chili sauce, ginger, garlic, sesame oil and red pepper flakes (if using), and continue to cook, stirring often, until the chick’n is completely heated through and starts to crisp around the edges, 5 to 8 minutes.

Fill each wonton with a couple spoonfuls of the chick’n, followed by some slaw. Garnish with cilantro and serve with fresh lime wedges and extra chili sauce on the side and enjoy!