Place the boneless chicken breasts in a saucepan, cover with cold water, and bring to a rolling boil. Simmer for 15-17 minutes until fully cooked and tender. Drain and cool, then shred finely.

In a mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, minced green onions, and optional garlic powder. Blend until creamy and well incorporated.

Take a wonton wrap and place a heaping teaspoon of the filling in the center. Wet the edges of the wonton and fold into a triangle shape, sealing tightly.

Heat vegetable oil in a deep saucepan to 360°F. Fry 5-6 rangoons at a time for 20-30 seconds per side until golden brown. Drain on paper towels.

Serve the Buffalo Chicken Rangoons with your favorite dipping sauces like blue cheese or ranch.