In a small bowl, combine the softened cream cheese, finely sliced green onions, and garlic powder. Mix until well combined.

Remove the wonton wrappers from their package. To prevent them from drying out, keep them covered with a damp cloth or paper towel while you work.

Place a teaspoon of the cream cheese filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water (using your finger or a small brush) for sealing. Use your preferred folding method (triangle, purse, or rectangle) to seal the wonton securely, ensuring no filling leaks out.

For air frying: Lightly spray the filled wontons with cooking oil spray. Arrange them in a single layer in your air fryer basket, making sure not to overcrowd. Air fry at 375°F (190°C) for 6-8 minutes, flipping halfway through, until golden brown and crispy.

For deep frying: Heat about 2-3 inches of cooking oil in a deep pot or Dutch oven to 350°F (175°C). Carefully add a few wontons at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Serve the crispy cream cheese wontons immediately with sweet chili sauce for dipping. Enjoy!