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In a small bowl combine the chile pepper, salt, pepper, oregano, 1/4 cup of the lime juice and the olive oil. Place the chicken in a large baking pan and coat with the seasoning mixture. Cover and refrigerate for 4 hours.
Meanwhile, in a large bowl combine the cabbage, onion, cilantro and remaining 1/4 cup lime juice. Season with salt and pepper to taste. Cover and refrigerate for 4 hours.
Preheat oven to 400 degrees F. Roast the chicken legs for 40 minutes.
When the chicken has cooled, discard the skin and bones and shred the chicken.
Fill each lettuce leaf with a spoonful of cabbage mixture, topped with shredded chicken.
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