In a mixing bowl, whisk together the sweet chili sauce, soy sauce, honey, fresh lime juice, and ground ginger until well combined. Set aside half of the marinade for later.

Place the halved chicken breasts in a shallow dish and pour half of the marinade over them, ensuring they are thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes.

Heat a skillet over medium-high heat, add olive oil, and sear the marinated chicken for about 4–5 minutes on each side until golden brown and cooked through.

Lower the heat and pour the remaining marinade into the skillet, stirring gently. Simmer for 3–4 minutes until the sauce thickens slightly.

Transfer the seared chicken along with the sauce into the pressure cooker. Secure the lid and set it to poultry mode, cooking for 10 minutes.

Once the cooking time is complete, carefully perform a quick release of the pressure. Transfer chicken to a serving platter and drizzle with sauce. Garnish with green onions and lime wedges.