Mix Cholula Chili Lime, brown sugar, garlic cloves, thyme, scallions, cinnamon, nutmeg, salt and pepper in a container to create jerk sauce. Blend together until liquified.
Use a generous amount of the jerk sauce to marinate the tuna logs for about 15-30 mins.
Heat a tablespoon of olive oil in an iron skillet, enough to slightly glaze the bottom. Sear each tuna log 30 to 40 seconds on each side. TIP: Only cook until edges are slightly brown. Do not overcook - center should still be pink.
Remove log and place aside to cool for 2-3 minutes. Place seared logs in freezer to firm up for no more than 10 minutes.
While the tuna is chilling, combine mayonnaise and Cholula Chili Garlic (less or more to taste) to create the aioli sauce.
Slice tuna into thin slice pieces, 1-2 centimeters in thickness.
Arrange tuna slices in a square on a plate. Place a wonton chip atop each slice and top off with the aioli sauce.