In a large bowl, dissolve 1 teaspoon of salt in the warm water.

Slowly pour the cornmeal into the water while mixing with your hand to prevent lumps.

Knead the mixture for about 2-3 minutes until the dough is smooth, moist, and does not stick to your hands. Let it rest for 5 minutes.

Divide the dough into 4 equal portions and shape them into balls, then flatten them into discs about 1/2 inch thick.

Heat the vegetable oil in a large non-stick skillet or griddle over medium heat.

Cook the arepas for about 5-7 minutes per side until a golden-brown crust forms and they sound hollow when tapped.

While the arepas cook, prepare the filling by mashing half the avocado in a bowl and dicing the other half.

Mix the avocado with the shredded chicken, mayonnaise, cilantro, onion, and lime juice. Season with salt and pepper.

Once cooked, slice the arepas open horizontally (but not all the way through) to create a pocket.

Generously stuff each warm arepa with the creamy chicken avocado mixture and serve immediately.