Chop the boneless skinless chicken breasts into small, even pieces, approximately 1-inch in size, and set aside.

In a large skillet, heat a tablespoon of vegetable oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the diced chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden and cooked through.

Once the chicken is cooked, mix in the finely chopped bell peppers and green onions, allowing them to soften for 2-3 minutes. Pour in soy sauce and lime juice, stirring thoroughly to coat all ingredients and cook for another 2 minutes.

Preheat your oven to 375°F (190°C). Take wonton wrappers and gently press them into a muffin tin to form taco shapes. Bake for about 8 minutes or until golden brown and crispy.

Once the wonton shells are baked, let them cool slightly. Fill each taco shell with the chicken mixture and add toppings like lettuce, tomatoes, and sour cream.