Preheat oven to 375 F and coat a 12-hole muffin tin with cooking spray. Set aside.
In a large pan, add in 2 tablespoons of Kettle & Fire Chicken Bone Broth and add in the onions. Sauté until onions are translucent, then add the ground chicken. Break it up with a spatula and cook until browned. Add the remaining 2 tablespoons broth to prevent the meat from sticking to the pan.
Once browned, add in the taco seasoning, salt, pepper, and mild salsa. Stir to combine, then turn off the heat.
Take 2 wonton wrappers and press them into each cavity of the prepared muffin tin.
Add 1-2 tablespoons of the taco mixture, then top with 1 tablespoon of cheddar cheese.
Bake for 10-12 minutes, or until the taco cups are evenly heated through, cheese melted, and wonton edges are crisp and golden.
Top with your favorite garnish: a dollop of sour cream, green onions, crushed tortilla strips, red pepper flakes, extra cheese, and extra salsa.