1. Preheat oven to 375°F.
2. Lightly spray 24 mini muffin cups with cooking spray. Press wonton skin into each cup then spray lightly with cooking spray.
3. Bake 8-10 minutes or until light browned and crisp.
4. Mix together peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil until well blended.
5. Stir in almonds, onions and chicken.
6. Divide filling between cups and serve.