In a large bowl, mix together the pre-cooked white cornmeal, salt, and vegetable oil. Gradually add the warm water, stirring until you achieve a smooth dough. Let it rest for 5 minutes.

Divide the rested dough into six equal portions. Roll each into a ball, then flatten them gently into discs about 4-5 inches wide and ½-inch thick.

Heat a skillet over medium heat and brush it lightly with oil. Place the arepas in the skillet and cook for 6-7 minutes on each side until they turn a lovely golden brown.

For an extra crunch, transfer the cooked arepas to a preheated oven at 350°F (175°C) and bake for an additional 10-15 minutes.

In one bowl, mix the shredded cooked chicken, chopped onion, cilantro, and sliced jalapeño. In another bowl, mash the ripe avocado with mayonnaise and lime juice, then combine both mixtures and season with salt and pepper.

Carefully cut a pocket in each arepa and fill it generously with the creamy Reina Pepiada mixture. Serve warm and enjoy!