Sprinkle salt and pepper all over chicken tenderloins.
In a medium fry pan, heat 1 tablespoon vegetable over medium heat. Add chicken tenderloins and cook until light golden color, about 2 minutes on each side. Remove and cut into small cubes.
Preheat oven to 375˚F (190˚C).
Brush each wonton wrapper with a thin layer of oil. Arrange wonton wrappers in a regular size muffin pan to form little cups. You may have to use two wrappers to form a cup by placing one wrapper to one side and another wrapper to the other side of two separate muffin pan indentations.
Bake wrappers for 6 to 8 minutes.
If you are using two wrappers to form a cup, combine the two while they are still warm and pliable. Allow wonton cups to cool completely.
Toast sliced almonds in a small fry pan for 2 to 3 minutes. Remove and allow it to cool.
Combine apple cider vinegar, sesame oil, and honey in a small bowl. Mix well.
In a large bowl, combine romaine lettuce, cooked chicken, carrot, green onions, almonds, and cilantro.
Pour dressing over the ingredients and toss well.
Fill each wonton cup with salad and serve immediately.