In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink. Remove from heat and let cool.
Preheat oven to 400°F Line a baking sheet with parchment paper.
Put 1 tsp of ground chicken mixture in the middle of a wonton wrapper. Brush edges of wrapper with water; fold wrapper in half to make a triangle and press edges to seal; brush two tips of the triangle with water and press tips together to seal. Place completed wontons on parchment paper lined pan; repeat with remaining filling and wrappers.
Lightly brush each wonton with vegetable oil. Bake 20-30 minutes or until wontons are golden and crisp. Serve immediately with Raspberry Szechuan Sauce for dipping.
To make sauce, in a blender or food processor, puree raspberries. Remove seeds by straining puree through a sieve, using a spatula to press pulp through while scraping the underside of the sieve.
In a saucepan, combine puree with vinegar, sugar, hot chili sauce, 1 1/2 tsp grated ginger, 2 cloves garlic, lime juice, honey and salt; bring to a boil, stirring often.
Dissolve cornstarch in 1 tbsp water and add to the pan stirring constantly until the sauce has thickened. Serve warm for dipping the wontons.