Add chicken pieces to a large skillet with sesame oil, teriyaki sauce, soy sauce, minced garlic, minced ginger, and a pinch of salt. Cook over medium heat for 8-10 minutes until chicken reaches 165°F internal temperature and is coated in sauce.

While chicken cooks, cut wonton wrappers into 1-inch wide strips using kitchen scissors or a knife.

Arrange wonton strips in a single layer in air fryer basket (work in batches if needed), spray generously with cooking oil on both sides.

Air fry at 350°F for 4-5 minutes until golden and crispy, checking at 3 minutes to prevent burning. Temperature may vary by air fryer model.

In a mixing bowl, combine purple cabbage, green cabbage, carrots, green onion, sesame oil, vinegar, soy sauce, honey, ginger, and garlic. Toss well to coat. Can be made 30 minutes ahead.

Divide slaw between two serving bowls.

Top slaw with cooked teriyaki chicken, distributing evenly.

Add crispy wonton strips over the top just before serving to maintain crispness.

Drizzle with sweet chili sauce and garnish with sesame seeds, sliced green onions, cilantro, and lime wedges. Serve immediately.