Lightly oil skins and place in a muffin tin to form a cup, oil side up.
Bake in a 350° F oven for 8-10 minutes, until golden.
Cool slightly before removing.
Sautee garlic and spices in oil.
Add remaining ingredients and stew until cooked down and rich.
Serve warm in a wonton cup.
Sautee chicken in oil.
Add chili paste, tahini paste and garlic and cook until fragrant.
Reduce heat and add honey, vinegar and lime juice. Drain extra liquid if required.
Stir in green cabbage and reduce heat.
Fill cups with half of each mixture. Garnish Chicken with sesame seeds if using. Serve warm.