Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray. Cut corners off wonton wrappers; press 1 into each cup. Lightly coat with cooking spray. Bake until golden, 11 to 14 minutes. Transfer to a wire rack and cool completely.
Meanwhile, whisk lime juice, fish sauce, oil, brown sugar, garlic and crushed red pepper in a medium bowl. Add chicken, cabbage, bell pepper, mint and cilantro; toss to combine.
Divide the chicken mixture among the cooled wonton cups (about 1 generous tablespoon each). Serve immediately.
24-cup mini muffin tin