In a large mixing bowl, combine the pre-cooked white cornmeal, salt, and vegetable oil. Gradually pour in warm water, which should be between 100°F and 110°F, until the mixture forms a smooth, pliable dough. Let the dough rest for 5 minutes.

Divide the dough into six equal portions. Roll each portion into a smooth ball, then flatten it gently into a disc about 4-5 inches wide and ½ inch thick.

Heat a skillet over medium heat and add a little vegetable oil. Carefully place the shaped arepas in the skillet. Cook for 6-7 minutes on each side, or until they develop a beautiful golden-brown crust.

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

In a separate bowl, mix the shredded chicken, finely chopped onion, cilantro, and optional jalapeño.

In another bowl, mash the ripe avocado and blend it with mayonnaise and lime juice until creamy. Combine this mixture with the chicken and adjust seasoning with salt and pepper to taste.

Once the arepas are cooked and golden, remove them from the heat and let them cool slightly. Slice an opening on one side of each arepa to create a pocket, and fill with the creamy Reina Pepiada mixture.