Preheat oven to 375°F. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl until honey dissolves.

Mix cornstarch and water in a separate bowl until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until golden brown and cooked through to 165°F.

Pour the soy sauce mixture over the chicken and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.

Spray a muffin tin with cooking spray. Press each wonton wrapper into a muffin cup and bake for 8-10 minutes until golden and crispy.

Mix mayonnaise, sriracha, and lime juice in a small bowl. Adjust heat level to taste. Let the wonton bowls cool for 2-3 minutes before removing from the tin.

Fill each wonton bowl with teriyaki chicken, then layer with cabbage, carrots, bell pepper, green onions, and cilantro. Drizzle with sriracha mayo and serve immediately.