In a large bowl, combine the pre-cooked white cornmeal, warm water, and salt. Mix until a smooth dough forms.

Divide the dough into 6 equal portions and shape each portion into a patty about 1/2 inch thick.

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

In another bowl, mix the shredded chicken, mashed avocado, mayonnaise, onion, cilantro, jalapeño (if using), and lime juice to create the filling.

Once the arepas are cooked, cut them open and fill each with the creamy Reina Pepiada filling.