In a small saucepan, combine teriyaki sauce with a splash of water and heat over medium until it begins to simmer. Stir occasionally for about 5-7 minutes, allowing it to reduce and thicken slightly; set aside to cool.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add cubed chicken breast and cook for 6-8 minutes until browned and cooked through. Pour in teriyaki glaze, toss to coat, and cook for 2 more minutes.

Heat oil in a deep skillet to 350°F (175°C). Fry wonton wrappers for about 30 seconds per side until golden brown. Alternatively, bake in a muffin tin at 375°F (190°C) for 8-10 minutes until crispy.

Fill each wonton shell with teriyaki-glazed chicken. Layer with vegetable toppings.

Serve immediately, with a sprinkle of sesame seeds and drizzle of spicy mayo if desired.