In a mixing bowl, combine pre-cooked white cornmeal, warm water, and salt. Mix until well combined and let sit for 5 minutes.

Form the mixture into 6 equal balls and flatten each ball into a patty about 1/2 inch thick.

Heat vegetable oil in a skillet over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown.

In another bowl, combine shredded chicken, mashed avocado, mayonnaise, chopped onion, cilantro, jalapeño, and lime juice. Mix until smooth and well combined.

Once the arepas are cooked, slice them open and fill with the creamy Reina Pepiada mixture.