Make slaw: Whisk together Thai Chili Sauce, rice vinegar, 2 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and honey in a large mixing bowl. Add coleslaw and bell peppers and toss everything together. (Note: I like to use my hands to gently rub the dressing into the slaw - this helps to tenderize the coleslaw mix and helps the flavors to come together.) Refrigerate while preparing the potstickers. (Slaw can be made up to a day ahead.)
Make peanut sauce: Combine all sauce ingredients in a saucepan. Bring to a simmer, whisking occasionally. Simmer for 1 minute and then remove from heat. Set aside until ready to serve. (It will thicken as it sits.)
Assemble potstickers: In the bowl of a food processor, combine shrimp, ginger, coleslaw mix, cilantro leaves, 1 tsp. toasted sesame oil, and salt. Pulse a few times until all of the ingredients are coarsely chopped and evenly combined (do not over-chop).
Working with one wonton wrapper at a time, fill each wonton wrapper with about 1 ½ teaspoons of shrimp mixture. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wonton wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan.
Cook potstickers: When all wrappers are assembled, heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When oil begins to shimmer, add potstickers in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook potstickers in batches if needed.) Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the potstickers cook through. (Remove one and test it if needed.) Remove lid and continue cooking until all of the water evaporates.
Give coleslaw a stir. Season with a pinch of salt. Sprinkle with sesame seeds.
Spread peanut sauce out on serving plates. Top with potstickers. Serve slaw on the side. Garnish with lime wedges and cilantro.