Preheat the oven to 400°F. Spritz a mini muffin pan with cooking spray and shape the wonton wrappers into the pan pressing gently until flat on the bottom of the pan.
Spritz each lightly with cooking spray and sprinkle with salt. Bake for 7-8 minutes until lightly toasted, then set aside to cool.
To make the salad: In a medium size mixing bowl, whisk together honey, soy sauce, sesame sees, garlic, onion, ginger and red pepper flakes until combined.
To the bowl add chicken, green cabbage, carrot, purple cabbage, green onion and cilantro tossing gently until combined. Set into the fridge to chill for 30 minutes. (No longer, it's important to keep the vegetables crisp)
To assemble: Start with a wonton wrapper, fill with a dollop of cream cheese, then top with Asian chicken salad, a sprinkle of peanuts and sliced green onions.
Serving tips: Arrange, the wonton wrappers, chicken salad, chopped peanuts, cream cheese and sliced green onions on a platter and allow each guest to create their own.