Now, let’s dive into crafting these tasty tacos:

1. Preheat your oven to 375°F. Lightly grease a muffin tin to hold the wonton wrappers.
2. In a skillet over medium heat, add olive oil. Once hot, add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Stir in soy sauce, hoisin sauce, sesame oil, ground ginger, and garlic powder. Cook for another 2-3 minutes until the chicken is well-coated and fragrant.
4. Press each wonton wrapper into the muffin tin, forming small cups. Bake for 7-8 minutes, until golden and crispy.
5. In a bowl, combine shredded cabbage, julienned carrot, and sliced green onions. In a separate small bowl, whisk together rice vinegar, honey, salt, and pepper. Pour over the slaw mixture and toss to combine.
6. Once the wonton cups are ready, fill each with a spoonful of chicken mixture and top with the slaw. Serve immediately for the best crunch!