Cut the wonton wrappers in half along the diagonal. To fry, heat vegetable oil in a deep pan until hot and fry the wonton pieces in small batches for about 15-20 seconds until golden and crisp. Alternatively, for a lighter version, place the cut wontons on a baking sheet, lightly spray with oil, and bake at 350°F for 5 minutes. Drain on paper towels and set aside.

Preheat the oven to 350°F. In a large bowl, mix the softened cream cheese, mayonnaise, and sour cream until smooth.

Stir in the minced garlic, onion powder, most of the diced green onions (reserve a little for garnish), soy sauce, Worcestershire sauce, sriracha sauce, and half of the mozzarella cheese. Gently fold in the crab meat and season with salt and pepper. Pour the mixture into a 1-quart baking dish.

Sprinkle the leftover mozzarella cheese on top. Bake for 25 to 30 minutes, or until the dip is bubbly and the cheese is melted.

Once out of the oven, drizzle the Thai sweet chili sauce over the dip and garnish with the reserved green onions. Serve warm with the prepared wonton chips.