In a medium saucepan, combine soy sauce, honey, and rice vinegar over medium heat. Stir frequently, allowing the mixture to come to a gentle simmer. Cook for about 5 minutes until the glaze thickens slightly and coats the back of a spoon. Remove from heat and set aside to cool.

Heat a non-stick skillet over medium-high heat with a touch of oil. Add diced chicken breasts and sauté for 6-8 minutes, or until the chicken is fully cooked. Pour the teriyaki glaze over the chicken, tossing well to coat all pieces. Cook for an additional 2-3 minutes.

Heat oil in a deep pot over medium heat until it reaches 350°F (175°C). Carefully add wonton wrappers, frying them in batches for about 1-2 minutes each until golden brown and crisp. Alternatively, preheat your oven to 375°F (190°C), drape wonton wrappers over muffin tin cups, and bake for 8-10 minutes.

Divide the teriyaki chicken mixture among the crispy wonton shells. Top with shredded cabbage, green onions, and sesame seeds.

Serve your Chicken Wonton Tacos while they’re warm and crispy! Consider offering spicy mayo on the side for dipping.