Preheat oven to 350°F. Spray each cup in a 12-cup muffin tin with cooking spray.

In a large bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.Add the cabbage and apple, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate.

Add broth and 1/2 cup Head Country Apple Habanero BBQ Sauce to the insert of the Instant Pot. Whisk together until combined. Add chicken to the sauce.

Set to Manual and cook on High pressure for 10 minutes. Let naturally release for 5 minutes before manually releasing any remaining pressure.

Remove chicken to a cutting board and shred with two forks.

Add the remaining BBQ sauce to the insert and whisk together. Return shredded chicken to the insert, stirring to coat. Set to saute to thicken for a couple of minutes, stirring consistently, for about 2 to 3 minutes. Turn Instant Pot off and cover to keep warm.

While the chicken is cooking, prepare the wonton cups. Press one wonton wrapper into each cup of the prepared muffin tin, then spray the wonton wrappers with a light spray of cooking spray. Add another wonton wrapper on top and press into the bottom. Spray with another light spray of cooking spray.

Bake wonton wrappers 15 minutes, or until golden brown. Set aside.

Add shredded chicken to each wonton cup, dividing evenly between the cups. Drizzle with a little extra BBQ sauce and top with coleslaw. Garnish with green onion and serve.