In a mixing bowl, whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger until well combined. Place your chicken cutlets into a zip-top bag and pour half of the marinade over the chicken. Seal and gently massage to coat the chicken evenly. Let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat, ensuring the oil shimmers but doesn’t smoke. Once hot, add the marinated chicken cutlets to the skillet. Sear each side for 4-5 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside to rest.

Reduce the heat to medium-low and pour the remaining marinade into the same skillet. Bring the sauce to a gentle simmer, scraping up any flavorful bits from the bottom of the pan. Let it bubble for about 3-4 minutes or until the sauce thickens slightly and becomes glossy, infusing it with all the delicious seared flavors from the chicken.

Transfer the seared chicken cutlets along with the thickened sauce into the pressure cooker. Secure the lid and set the cooker to poultry mode or manual high pressure. Cook for 10 minutes.

After the cooking time is up, carefully perform a quick release of the pressure to avoid overcooking the chicken. Once safe, remove the lid and transfer the chicken to a serving platter. Garnish with sliced green onions and lime wedges.