Chop cabbage and chicken, setting aside in a large container.

Whisk together oil, vinegar, salt, pepper, onion powder, garlic powder and sugar to make the dressing. Taste the dressing and adjust it according to your taste.

Pour half of the dressing over the cabbage and chicken. Toss until evenly coated.

Add the remaining dressing, or as much as you prefer. Continue to toss until the salad is evenly coated with dressing.

Preheat oven to 350°F.

Lay one wonton wrapper over each opening in a muffin pan and push the wrapper down into the opening.

Using a pastry brush, lightly brush olive oil onto the wonton wrappers.

Bake until the wrappers are golden brown, about 10-12 minutes, then remove them from the oven and let them cool in the pan for about five minutes before transferring to a serving tray.

Let them cool completely.

Spoon Asian chicken salad into each cup and top with almonds.