In a large frying pan add in olive oil at medium high heat. Add in chopped yellow onion & garlic cloves minced, then let simmer for 2 to 3 minutes. Next add in ground chicken thigh. Add in 1/2 tsp salt, 1/2 tsp onion powder & 1/2 tsp garlic powder. Then break apart into tiny pieces, until almost full cooked.

Next add Worcester sauce, 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder & dash of cayenne pepper. Cook until fully cooked through. Then add in tomato paste, chicken broth & 4 oz cream cheese. Cook stirring to combine for about 2 minutes.

Lastly stir in the pickle juice & turn down to low heat. Let it heat on low while you get your muffin tins ready.

Grease 2, 12 cup muffin tins. (good choice here)Then line the bottom of each muffin tin cup with 1 of the wonton wrappers. Press down so it lines the cup, but not too hard so it doesn't break. Then take about 1 tbsp of filling mixture & place in each muffin tin on top of the wrapper.

Then put about 1/2 tsp of HGHF Special 1000 Island onto the filling mixture. Repeat until all muffin cups are done. Then sprinkle Monterey shredded cheese on top of the 1000 island.

Now take 1 more wonton wrapper & place on top of the first layer of filling. Press down to make a pocket around the first layer, which leaves a clean base for you to do the next layer. You will repeat a similar layer on top, but you will do filling, chopped dill pickles, 1000 island than cheese. Repeat until all the second layer are complete.

Bake at 375 for 15-18 minutes. They are done when they are golden brown & starting to crisp. Then serve with chopped up lettuce, tomatoes & more 1000 on top.