Prepare the chicken: Pat the chicken with paper towels to dry; trim and discard fat, and sprinkle with salt and pepper. If desired, slice the chicken into strips. Arrange the chicken in the inner pot of the Instant Pot pressure cooker.

Prep the green onions: Slice the green onions, keeping the white and green parts separated. Sprinkle the sliced white and light green parts of the green onions over the chicken. Reserve the dark green parts for garnish.

Combine: In a small bowl, combine the chicken stock, honey, soy sauce, vinegar, ginger, chili garlic paste, and sesame oil. Whisk to blend and pour over the chicken.

Pressure cook: Lock the lid in place and turn the pressure release knob to the sealing position. Select high pressure and set the timer for 10 minutes. Once the cooking cycle ends, carefully perform a quick release by turning the valve to the venting position.

Reduce the sauce: Remove the chicken with a slotted spoon and set aside. Select the sauté function and bring the cooking liquid to a boil. Cook for 3 to 4 minutes, stirring occasionally, to reduce the liquid slightly.

Thicken the sauce: In a small bowl, stir together the cornstarch and 1 tablespoon of cold water until smooth. Stir the slurry into the sauce and cook for 1 to 2 minutes, or until the sauce has thickened.

Serve: Return the chicken to the sauce or drizzle the sauce over the chicken. Garnish with the reserved green onion tops and toasted sesame seeds. Serve with hot cooked rice or noodles.