Use a sharp knife to cut the wonton wrappers diagonally in half, creating triangles.

Heat about ½-inch of vegetable oil in a high-sided skillet over medium heat to approximately 350°F. Fry the wonton triangles in batches to avoid overcrowding, cooking until golden brown—this process is quick so stay attentive. Remove and drain on a paper-towel-lined sheet tray. Optionally, sprinkle with salt immediately after frying.

Preheat your air fryer to 370°F. Lay the wonton triangles on a sheet tray and lightly spray both sides with nonstick cooking spray. Air fry in batches for 2-3 minutes, tossing halfway through until deeply golden. Remove to a sheet tray and optionally sprinkle with salt right away.

Set your oven to 375°F to prepare for baking the dip.

In a large bowl, combine the drained crab meat, softened cream cheese, mayonnaise, sour cream, the white parts of the scallions, sriracha, garlic powder, soy sauce, and freshly ground black pepper. Mix thoroughly until well blended. Stir in half of the shredded Monterey Jack cheese.

Grease a 1.75- to 2-quart baking dish. Transfer the crab mixture into the dish and evenly top with the remaining Monterey Jack cheese.

Place the dish in the oven and bake for 30-35 minutes, or until the top turns golden brown and the dip is bubbly.

Allow the dip to cool for a few minutes. Garnish with the green parts of the scallions and drizzle with Thai sweet chili sauce if desired. Serve warm alongside the crispy wonton chips.