Heat olive oil in a medium saucepan over medium-low heat. Add the onion and pepper flakes and cook until onion is soft but not brown. Add chili powder and cumin and stir until combined. Add the drained beans and lime juice. Cook until heated through, stirring and mashing the beans slightly with the back of a spoon, about 4 minutes. Set aside (this can be made ahead and refrigerated).
Combine flour, chili powder and cumin and dredge chicken pieces. Heat oil in a large skillet and saute the chicken over high heat for 3-5 minutes, or until cooked through. Remove from heat. (If you prefer to grill the chicken, leave the boneless breasts whole and rub with the combined chili powder and cumin, deleting the flour.)
In a large skillet, heat oil over medium-high heat. Cook tortillas, one at a time, until crisp. Drain on paper towels.
In a large bowl, combine lettuce and 1/4 cup olive oil; toss to coat. Add 1 TBS lime juice with salt and pepper to taste, and toss again. Rewarm beans over low heat, thinning with water if necessary. Place a tortilla on each plate and spread with a layer of beans. Top with goat cheese, lettuce, chicken and salsa. 6 servings.