In a mixing bowl, combine the sweet chili sauce, soy sauce, honey, freshly squeezed lime juice, and ground ginger. Whisk together until smooth, setting aside half for later.

Place halved chicken breasts in a resealable bag or shallow dish. Pour in half of the marinade, ensuring each piece is well-coated. Refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat. Sear marinated chicken for 4–5 minutes per side until golden brown.

Reduce heat and pour remaining marinade over chicken. Simmer for 3–4 minutes, stirring occasionally.

Transfer chicken and sauce to the pressure cooker. Set to poultry mode and cook for 10 minutes, then perform a quick release.

Garnish with sliced green onions and lime wedges; serve and enjoy!