In a large bowl, combine 2 cups of precooked white cornmeal, 1 ½ cups of warm water, and a pinch of salt. Mix until smooth, knead the dough for about 5 minutes until it feels pliable. Divide the dough into 8 equal portions and shape each piece into a disk about ½ inch thick.

Heat about 2 tablespoons of vegetable oil in a skillet over medium heat. Carefully place the shaped arepas into the skillet and cook for 5 minutes on one side until golden brown. Flip and cook for another 5 minutes.

In a mixing bowl, mash 1 ripe avocado until creamy. Mix in ½ cup of mayonnaise, the juice of 1 lime, freshly ground black pepper, and salt to taste. Stir until well combined. Gently fold in 2 cups of shredded cooked chicken.

Slice each cooled arepa horizontally. Scoop the chicken filling onto the bottom half of each arepa. Place the top half over the filling and gently press down. Serve with plantain chips or a fresh salad!