In a mixing bowl, combine sweet chili sauce, soy sauce, honey, freshly squeezed lime juice, and ground ginger to create a smooth marinade.

Cut chicken breasts into thinner cutlets and marinate them in half of the marinade for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat; sear the marinated chicken cutlets for about 4-5 minutes on each side until golden brown.

Reduce heat and pour the remaining marinade over the chicken, allowing it to simmer for 3-4 minutes.

Transfer chicken and sauce to the pressure cooker, seal the lid, and cook on poultry mode for 10 minutes.

After cooking, perform a quick release or let it sit a few minutes before opening the lid. Garnish with sliced green onions and serve with lime wedges.