1. In a bowl, combine cornmeal, warm water, and salt. Mix until a smooth dough forms. Let rest for 5 minutes.
2. Divide dough into 6 equal portions, shaping each into a disc about 1/2 inch thick.
3. Heat a skillet over medium heat with a drizzle of olive oil. Cook arepas for 4–5 minutes per side until golden and crisp.
4. In another bowl, mix shredded chicken, avocado, cilantro, mayonnaise, and lime juice.
5. Slice arepas open and fill with the chicken mixture. Serve immediately.