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Add chicken, seasonings, bay leaf, cardamom, garlic, and water to a pot.
Bring to a gentle boil, reduce to medium-low, cover, and simmer 15–18 minutes, or until the chicken reaches 165°F.
Remove, cool slightly, and finely shred.
Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley, and lemon juice until well combined.
Taste and adjust salt.
For the sauce, mix mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder, and black pepper.
Add 1–2 tbsp milk or heavy cream until creamy and your desired consistency.
Adjust salt and refrigerate.
Place about 1 tbsp filling in the center of each wonton wrapper.
Lightly wet the edges with water, fold over, and press firmly to seal.
Bring the two outer corners together for a classic rangoon shape.
Heat 2–3 inches of neutral oil to 350°F.
Fry wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy.
Transfer to a wire rack or paper towel-lined plate and allow the oil to return to 350°F before the next batch.
Serve immediately with the Garlic Parmesan sauce and garnish with fresh parsley and extra Parmesan.