Preheat oven to 375 F.
In a medium-sized bowl, add chopped chicken and all chicken ingredients, and toss until fully covered. Cover bowl, or add contents to a ziplock bag, and refrigerate for 1 hour.
Turn a muffin tin upside down, and spray cooking oil between two muffin cups. Press a wonton wrapper between two of the muffin cups to create a "V" shape. Repeat until all slots are filled with wrappers. Make sure to fill every other row of the muffin so you have no wrappers overlapping.
Bake for 5-7 minutes, or until wontons are golden brown. Check periodically to ensure they don’t burn. Once done, remove from oven and set aside. Repeat with the next batch of wontons until you have about 10-15 complete wonton taco shells.
Heat olive oil in a skillet over medium-high heat. Toss in marinated chicken from the fridge and begin to saute the chicken. Once chicken is fully cooked, remove from heat.
Add Asian slaw mix to a large bowl along with the chopped cilantro. Add in remaining slaw ingredients and toss until greens are fully coated.