In a bowl, combine warm water and salt. Slowly add the cornmeal and mix with your hands until a soft dough forms

Let the dough rest for 5 minutes

Heat a skillet or griddle over medium heat and lightly grease it

Divide dough into 6–8 portions, roll into balls, and flatten into discs

Cook for 4–5 minutes per side until golden and cooked through

Remove from heat and keep warm

If making multiple batches, keep cooked arepas in a warm oven

In a bowl, mash the avocado with a fork

Add mayonnaise, lemon juice, cilantro, onion powder, garlic powder, salt, and pepper. Mix well

Fold in the shredded chicken until fully combined

Stir in the toasted almonds

Slice arepas halfway open

Stuff generously with the avocado chicken salad

Serve and enjoy