Preheat oven to 350 degrees. Lightly grease each cup in the mini muffin pan with non-stick spray.
Separate wonton wrappers and press them down into each individual cup, molding the wonton to the inside of the pan. Bake for 10 - 15 minutes, or until golden brown. Remove from the oven and set aside.
Cut the chicken thighs into small pieces and saute them in a non-stick pan for 4-5 minutes, or until browned. Reduce heat to low, stir in the soy sauce, hoisin sauce, lemon juice, and optional cashews.
Next, add all of the veggies and stir until they are coated and thoroughly combined. Cover and simmer for about 10 minutes.
Remove from heat and allow the chicken mixture to cool. Dice chicken up into smaller pieces and evenly spoon into each wonton cup.
Place wonton cups on a platter or serving dish and sprinkle with a few more green onions and crushed cashews.