Preheat the broiler and position the top rack 4-5 inches from the heat source.
Score the chicken breasts in a crisscross pattern on one side. Rub both sides with olive oil and season with salt and pepper. Place the crisscross side down in a cold, oven-proof skillet and place on the stove. Turn burner to medium-high heat. Cook until browned, about 5 minutes. While it is cooking, make the sauce.
Zest the lime and save the zest for later. Squeeze the lime juice into a small bowl and mix in the SunButter and chili garlic sauce. It should be a smooth paste consistency. If too thick, add a few drops of water.
Remove chicken from the stove, flip over, and spread the paste over the top. Broil for 4-5 minutes or until the chicken is cooked through. Sprinkle the reserved lime zest on top, drizzle with a bit of olive oil, and serve with additional lime wedges.