Begin by patting the sushi-grade Ahi tuna dry and cut into ½-inch cubes. Marinade with soy sauce, oyster sauce, sesame oil, chili garlic sauce, and green onions for 30 to 60 minutes.

Heat neutral oil in a deep pot to 375°F (190°C). Cut wonton wrappers into triangles and fry in batches for 30-60 seconds until golden brown. Drain and sprinkle with kosher salt.

In a bowl, whisk together Kewpie mayonnaise and sriracha until smooth. Adjust heat as needed.

Assemble by layering crispy wonton chips on a platter, drizzling with spicy mayo, adding marinated tuna, sliced avocado, and topping with green onions and sesame seeds.