Preheat oven to 350°F. In a lightly greased (12-count) muffin pan, firmly press 2 separated wonton wrappers into each cup, off-setting corners to form a star shape. Spray lightly with no-stick cooking spray. Bake 11-13 minutes. Let cool slightly.
In a medium bowl, combine chicken, broccoli slaw, ½ cup Thai Peanut Sauce, lime juice and peanuts.
Spoon salad mixture into wonton cups. Top with remaining Thai Peanut Sauce and chopped cilantro if desired. Serve immediately.