Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix the ingredients well by hand.
Cut the Ile de France Goat Cheese log in half and cut ¼ inch half moon shaped pieces.
Lay 10 wonton wrappers in a row. In each square, place 1 piece of Ile de France Goat Cheese and 1tsp. of chicken mixture.
Dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Repeat with the remaining wontons.
Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes.
Remove and let the excess oil drain.
Serve with the Ile de France Thai dipping sauce
Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them