In a medium mixing bowl, whisk together ½ cup of sweet chili sauce, ¼ cup of soy sauce, 2 tablespoons of honey, the juice of 2 limes, and 1 teaspoon of ground ginger until well combined. Set aside half of the mixture for later.

Place the halved chicken breasts into a resealable plastic bag or shallow dish, pouring the remaining marinade over the chicken. Marinate in the refrigerator for at least 30 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat and add the marinated chicken. Sear each side for about 4-5 minutes until golden brown and cooked to an internal temperature of 165°F.

Reduce the heat to medium and pour in the reserved marinade over the chicken. Let it simmer for about 3-4 minutes until the sauce has thickened.

Transfer the chicken and thickened sauce into the pressure cooker, seal the lid, and set your cooker to the poultry setting for 10 minutes.

Once done, perform a quick release of the pressure, transfer the chicken to a serving platter, and garnish with sliced green onions and lime wedges.