Lightly spray both sides of the wonton wrappers with non-stick cooking spray.

Press each wonton wrapper into the cups of a standard muffin tin or heat-safe silicone molds to create a bowl shape.

Place the molds in the air fryer basket and cook at 350°F (175°C) for 5 to 7 minutes or until the edges are golden brown and crispy.

In a medium bowl, combine the shredded chicken and teriyaki sauce, tossing until the protein is evenly coated.

In a separate bowl, whisk together the rice vinegar and sesame oil, then toss with the coleslaw mix to create the base slaw.

Remove the crispy wonton shells from the air fryer and allow them to cool for 1 minute on a wire rack.

Assemble the bowls by placing a tablespoon of slaw into each wonton shell followed by a generous portion of the teriyaki chicken.

Top with sliced green onions and toasted sesame seeds immediately before serving.