Whisk the soy sauce, rice vinegar, honey, and pepper until the honey dissolves. In a separate bowl, stir the mayonnaise, sriracha, and lime juice together. Grate the garlic and ginger, and slice the green onions, separating the whites and greens.

Heat the oil in a 12 inch skillet over medium high heat for about 2 minutes, until it shimmers. Add the chicken and cook 7 to 8 minutes, breaking it into small crumbles, until golden and 165°F inside. Let the chicken sit briefly between stirs so it can brown against the hot pan.

Stir in the garlic, ginger, and green onion whites for 30 seconds, until fragrant. Do not let the garlic brown, or it turns bitter.

Add half the coleslaw mix and toss for 1 minute, until it begins to wilt, then add the rest. Cook uncovered for 3 to 4 minutes, stirring often, until the cabbage is crisp tender and slightly golden at the edges.

Pour in half the sauce and toss for 1 minute, until it coats every shred and no liquid pools. Add the rest and toss briefly until coated, cooking off any excess liquid. Take the pan off the heat and stir in the sesame oil and the green onion greens.

Divide the egg roll in a bowl among 4 bowls, drizzle with the sriracha mayo, and sprinkle with sesame seeds and extra green onions. Serve right away with lime wedges.