Preheat oven to 375º F. Cook chicken, sprinkled with taco seasoning, on medium-high heat in a skillet for 10 minutes on each side (or until internal temperature reaches 165º F.) Shred chicken and set aside.
Spray mini-muffin pan with non-stick cooking spray. Press wonton wrappers into a mini-muffin pan and bake for 5 minutes.
In a small bowl, toss together seasoned chicken and salsa. Fill each wonton cup with chicken filling and top with shredded cheese. Bake for 15 minutes.
Remove from oven and top with sour cream and sliced black olives. Garnish with diced cilantro.