Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm