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In a large bowl, whisk lime juice, red pepper, ¼ cup oil, and 1 teaspoon cumin. Season chicken with salt and black pepper, then add to bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add chicken and cook until golden brown and cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 teaspoon cumin; season with salt and black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return chicken to skillet and toss until combined.
Transfer chicken mixture to a platter. Serve with tortillas and lime wedges alongside.