Mix the salt, masarepa and hot water together, until the mixture comes together. You should be able to form balls of dough in your hands like silly putty.

Divide the arepa dough into 4 portions and form them into discs, about 1/2 inch thick. Don't make them too thin, you want to be able to split them open later.

Heat a griddle or cast iron skillet to medium, drizzle with canola oil and cook the arepas for 10-15 minutes, until they're crunchy and charred in spots on both sides.

Mash the avocados with a pinch of salt and 1 tablespoon of lime juice.

Add in 2 tablespoons of lowfat mayo, and mix.

Toss the chicken, onions and cilantro into the avocado dressing.

Stir thoroughly to combine, and season with salt and pepper to taste.

To slice the arepa open, lay your non-cutting hand on top of the arepa. Using a small knife, slide the knife around the edge of the arepa, until you've cut all the way around. Pull the 2 halves apart.

Place a scoop of the chicken salad onto one half of the split arepa. Garnish with cilantro, and dig in.