In a food processor, blend 8 ounces of softened cream cheese, 1 cup of shredded Pepper Jack cheese, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add 1 cup of cooked chicken, chopped, and 2 green onions, minced, and pulse until mixed smooth.

Lay out 24 wonton wrappers on a clean surface. Place a heaping teaspoon of the filling mixture in the center of each wrapper. Moisten edges with cold water and fold to create a triangle, pinching edges to seal.

In a Dutch oven or skillet, heat vegetable oil to 350-375°F over medium heat. Ensure oil is ready for frying to achieve a crispy exterior.

Drop the filled wontons into the hot oil in small batches. Fry for about 1 minute per side until golden brown and crispy, then drain on a paper towel-lined plate.

Whisk together 1/4 cup of soy sauce, 1 tablespoon of water, 1 tablespoon of mirin, and 1 teaspoon of sesame oil to make the dipping sauce.

Serve warm with the dipping sauce. Enjoy these crispy, creamy bites fresh and hot!