Boil the chicken breasts until cooked through.

Remove from the water and place directly in a stand mixer.

Use the whisk attachment to shred the chicken.

Add the BBQ sauce and continue to mix until well blended.

Spray a 12-cup muffin tin with cooking spray.

Place a wonton wrapper in each cup, pressing lightly down to make a bowl.

Spray with cooking spray again.

Bake the wonton cups in a 400-degree oven for 4-5 minutes, or until the edges begin to turn a golden brown and firm up.

Add some vegetable oil to a wok over medium-high heat and add 3/4 package of coleslaw.

Saute for a few minutes until the vegetables start to get soft (you want to take some of the raw edge off, but not make them soggy).

Remove the coleslaw and place it in a medium bowl.

Add the Asian Sesame with Ginger & Soy dressing.

Mix well.

Prepare each wonton bowl by placing the shredded chicken in the bottom, then adding the coleslaw and chopped cilantro on top.

Finish with sesame seeds.