In a medium saucepan, place the boneless chicken breasts and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the chicken for 15-17 minutes or until the internal temperature reaches 165°F. Once cooked, carefully remove the chicken and shred it with a fork.

In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and the white parts of the green onions. If using, add a dash of garlic powder. Stir the mixture until it's creamy and thoroughly combined.

On a clean, flat surface, lay out your wonton wraps. Place a heaping teaspoon of the buffalo chicken filling in the center of each wrap. Wet the edges of the wonton with a small amount of water, then fold the wrap diagonally and press the edges to seal.

In a deep saucepan, heat the oil to 360°F. Carefully place 5-6 assembled rangoons in the hot oil and fry for 20-30 seconds until golden brown. Use a slotted spoon to remove the rangoons and drain on paper towels.

For storage, arrange raw, unfried rangoons on a tray without overlapping, freeze until solid, and transfer to a zip-top bag.