Preheat your oven to 375°F.
In a large skillet, heat the olive oil over medium heat and add the ground chicken. Sauté until fully cooked and browned, approximately 5-7 minutes.
Incorporate the garlic powder, onion powder, chili powder, paprika, salt, and pepper, stirring well to combine. Cook for another 2-3 minutes.
Lightly coat a muffin tin with cooking spray and press each wonton wrapper into the cups to form taco shapes.
Bake the muffin tin in the oven for about 8-10 minutes, or until the wonton shells are golden brown and crispy.
Remove the wonton shells from the oven and let them cool for a few moments.
Fill each shell with the seasoned chicken mixture.
Add shredded lettuce, diced tomatoes, and cheddar cheese on top.
Finish with a dollop of sour cream, green onions, and fresh cilantro. Serve immediately.