Cook the chicken in a medium saucepan covered with cold water. Bring to a boil, then simmer for 15-17 minutes until cooked and shredded.

In a large mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, minced green onions, and garlic powder. Mix until smooth.

Prepare wonton wraps by placing filling in the center, moistening edges with water, and folding to seal.

Heat oil in a deep frying pan to 360°F and fry the rangoons until golden brown, about 20-30 seconds.

Let fried rangoons cool briefly before serving with ranch or blue cheese dressing.