In a large bowl, beat together the softened cream cheese, mayonnaise, and sour cream until smooth. Stir in the minced garlic, green onions, crabmeat, mozzarella cheese, soy sauce, Sriracha (if using), Worcestershire sauce, and Thai sweet chili sauce. Mix well until everything is incorporated.

Heat about 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium heat. Cut the wonton wrappers into triangles or squares.

Working in batches, carefully add the wonton wrappers to the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy. Transfer the cooked chips to a paper towel-lined plate to drain excess oil. Repeat with remaining wonton wrappers.

Preheat oven to 350°F (175°C). Transfer the crab rangoon dip mixture to a small baking dish. Bake for 25-30 minutes, or until heated through and bubbly around the edges.

Serve the warm crab rangoon dip with the crispy wonton chips for dipping.