In the bowl of a stand mixer, beat cream cheese until smooth. Add cheddar, barbecue sauce, bacon, jalapenos and chicken and beat until combined.
Spray a muffin pan with non-stick spray. Line 15 muffin cups with a single wonton wrapper, letting the edges hang out over the sides. Spoon about 1 tbsp of cream cheese mixture into wonton wrapper.
Top with a second wonton wrapper, turning it slightly so that the edges don't overlap the first wonton wrapper (so you should have 8 wonton corners sticking out, giving you maximum crispy edges). Press down gently so that the filling in the bottom layer evens out.
Spoon with 1 tbsp more filling and spread gently across the top. Sprinkle with remaining cheese.
Bake for 15-20 minutes until edges are golden. Let cool 5 minutes before removing from pan.