In a large mixing bowl, combine the pre-cooked white cornmeal, salt, and vegetable oil. Gradually add warm water, heated to about 100°F to 110°F, as you mix until the dough is smooth and pliable. Allow to rest for 5 minutes.

Divide the dough into six equal portions. Roll each into a ball and flatten to discs approximately 4-5 inches wide.

Heat a non-stick skillet over medium heat and brush with vegetable oil. Cook the arepas for 6-7 minutes on each side until golden brown and crispy.

Transfer the cooked arepas to a preheated oven at 350°F for an additional 10-15 minutes for extra crispiness.

In a separate bowl, combine shredded chicken, finely chopped onion, cilantro, and jalapeño for the filling.

Mash the ripe avocado and mix with mayonnaise and lime juice. Blend into the chicken filling, adjusting salt and pepper to taste.

Slice a pocket into each warm arepa and fill generously with the creamy Reina Pepiada mixture.

Serve the filled arepas warm, paired with salsas or salads, for a delightful meal.