In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.