Heat oven to 400°F. Bake biscuits as directed on can.
Meanwhile, in medium bowl, mix ground chicken, 2 tablespoons of the sweet chili sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape chicken mixture into 10 (1/2-inch thick) patties. In 12-inch nonstick skillet, cook patties over medium-high heat 6 to 9 minutes, turning once or until meat thermometer inserted in center of chicken patties reads 165°F. During the last few minutes of cooking, brush chicken patties with the remaining sweet chili sauce.
Place preserves, mayonnaise and Sriracha sauce in food processor. Cover; process 10 to 15 seconds or until smooth.
In medium bowl, mix 1/2 cup of the preserves mixture with coleslaw mix; toss to coat.
Split biscuits. Top bottom of each biscuit with chicken patty, coleslaw mixture and top half of biscuit. Serve with remaining preserves mixture.