Heat oil in a large nonstick skillet over medium high heat. Add onion, jalapeno, and garlic. Cook for 3-4 minutes, until the onion starts to soften. Mix in garam masala, curry powder, and turmeric. Cook for 30 seconds. Add chicken and salt. Break the chicken apart, and cook until it is cooked through, 5-7 minutes. Remove from heat, stir in lime juice and cilantro.
Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray, or use a silpat liner.
Work with 6 wonton wrappers at a time, so they don't dry out. Have a small bowl of water nearby, to dip your fingers in. Arrange 6 of them on the counter in front of you. Place about 1 tablespoon of filling in the center of each wrapper. Dip your fingers in the water, and moisten the edges of the wonton wrappers. Pull on of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Put the completely samosas on the prepared baking sheet. Repeat with the rest of the wrappers and filling. It should make approximately 34 samosas.
Spray the samosas with non stick spray. Bake, turning once, until crisp, 11-14 minutes. Best served warm.