Preheat the oven to 350 degrees fahrenheit. Prepare an 8X8 baking dish by spraying it with cooking spray, set aside.

In a large bowl cream together the cream cheese, sour cream, mayo, sweet chili sauce, soy sauce, sriracha, garlic powder, salt and pepper.

Once the cream cheese mixture is well mixed, fold in the crab meat, ⅔ cup monterey jack cheese, and 2 tablespoons of the green onions.

Spread the crab rangoon dip evenly into the baking dish and sprinkle the top with the remaining ⅓ cup monterey jack cheese. Bake the dip for 20-25 minutes, the cheese should be bubbling and browning on the top.

Remove the hot dip from the oven, allow it to cool at room temperature for 5 minutes, spread some sweet chili sauce over the top of the dip and sprinkle the remaining green onions over the sauce.

To make the wonton chips, cut each wonton wrapper in half and brush or spray it with olive oil and sprinkle them with salt. Lay the wrappers out evenly on a baking sheet lined with parchment paper and bake for 5 minutes at 350 degrees fahrenheit.

Dip the crispy wonton chips in the hot dip and enjoy!