Crab Rangoon Dip with Baked Wonton Chips

0 Spicy Chili Honey: Combine sambal oelek, honey, rice vinegar, and soy sauce in a saucepan. Simmer over medium heat for 3 to 4 minutes until reduced by one-third and thickened. Remove from heat and cool. Strain.
1 Rangoon Chips: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking oil. Cut wonton wrappers in half diagonally. Arrange on the baking sheet in a single layer, spray well with more cooking oil and bake for 10 to 12 minutes until crispy.
2 Crab Dip: Combine softened cream cheese, Japanese mayo, and sour cream in a mixing bowl until smooth. Stir in grated garlic, grated ginger, sesame oil, soy sauce, rice vinegar, kosher salt, white pepper, onion powder, honey, 1 tablespoon of the cooled chili honey, lemon zest, and salsa macha. Gently fold in the chopped crab meat, scallions, and cilantro stems.
4 Curly Green Onions: Cut the reserved green parts of the onion into matchsticks. Add to an ice water bath to let curl. When ready to use, dry with a paper towel.
3 Serve: Transfer the crab dip to a serving dish. Drizzle with some of the chili honey, then sprinkle with sesame seeds and curly green onions. Serve the baked rangoon chips on the side.