Bring a medium sauce pan of water to a boil and add chicken thighs or breast. Lower to the heat to medium and cover. Simmer for 20-25 minutes until chicken fully cooked through. Remove the chicken, let cool for 10 minutes and shred using a fork. Don’t forget to remove skin if using thighs.
Combine the shredded chicken, cream cheese, chives and the cheddar. In a separate container mix buffalo sauce, soy sauce onion powder, and garlic powder in a bowl. Add the sauce to cheese mixture. Mix well until fully combined.
Put a won ton on a level surface and spoon a tablespoon of buffalo chicken and cheese filling in the center. Using your finger, wet all edges of the won ton with water and fold over into a triangle. Pinch the edges to seal the buffalo rangoon.
Fill a large dutch oven (or fryer) with 1 1/2 - 2 inches of canola or vegetable oil and place on medium - high heat. Once hot, place 6-7 rangoons in the oil (be careful!), and fry until golden brown. About 25-35 seconds per rangoon, flipping if necessary to ensure even cooking. They cook fast so be sure to pay close attention. The edges may burn quickly.
Place on a paper towel to drain and allow to slightly cool before serving.