In a large bowl, combine the pre-cooked cornmeal, warm water, and salt until a smooth dough forms. Let the dough rest for about 10 minutes.

Divide the dough into equal portions and flatten them into patties about ¾ inch thick.

Heat a non-stick skillet over medium heat and cook the arepas for about 5-7 minutes on each side until golden brown.

In a medium bowl, combine the shredded chicken, diced avocado, Greek yogurt, lime juice, and chopped onion. Mix until well combined.

Slice each arepa in half and fill with the Reina Pepiada mixture. Serve immediately.