Venezuela's "Reina Pepiada" Arepa
Put the pre-cooked cornmeal in a mixing bowl and mix in the salt.
Make a well in the middle of the cornmeal to pour the water in and mix gently. Knead by hand until it is evenly hydrated and smooth—it must be moist but not sticky. Add more cornmeal or water if necessary. Cover and let rest for 10 minutes.
Divide the dough into 8 portions, or to the desired size. Aim to make them all evenly sized. Shape each piece into a ball, then flatten each dough ball with the palm of your hand until it's about ½ an inch thick.
Drizzle a skillet or pan lightly with olive oil and put it over medium heat. Cook the arepas for about 8-10 minutes per side, or until splotchy brown. Make sure they are well-cooked on the inside. If they're brown and still raw, place them in the oven at 355°F for 10 minutes.
Shred the chicken to desired size.
Mash the avocado and mix with the chicken, pressed garlic, chopped onion, and a pinch of chopped parsley or cilantro in a mixing bowl. Add salt, pepper, and lime or lemon juice to taste. Finally, add mayonnaise and mix until you achieve the desired consistency.
With a knife, slice halfway through each arepa horizontally to form a pocket. Fill the arepa with the chicken mix, making sure not to break them.