Venezuelan Chicken Sandwiches with Avocado (Reina Pepiada Arepas)

Preheat oven to 350 degrees F.

Place chicken in a medium saucepan; cover with cold water. Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate.

Meanwhile, combine arepa flour and 1/4 tsp. salt in a medium bowl. Slowly add 1 1/2 cups warm water, mixing with your hands until a smooth dough comes together (see Tips). Knead for 1 minute. Shape the dough into a ball (it will have the texture of mashed potatoes). Cover with a clean kitchen towel and let rest for 5 minutes.

Divide the dough into 4 equal pieces (about 1/2 cup each). Shape each piece into a disk, 3 1/2 inches in diameter and 3/8 inch thick, by pressing it between your palms (see Tips).

Brush a large oven-safe nonstick skillet with oil and heat over medium-high heat. Add the 4 disks and cook until the undersides are beginning to show golden flecks, about 3 minutes. Flip the arepas and repeat on the other side.

Transfer the pan to the oven. Bake until the arepas are cooked through and slightly puffed, 12 to 15 minutes.

Meanwhile, shred the chicken. Halve avocado and scoop into a medium bowl. Add yogurt, lime juice, the remaining 1/4 tsp. salt, and pepper. Mash with a fork until smooth. Stir in the chicken and scallions.

Slice each arepa in half crosswise to open a pocket (like a pita bread). Divide the chicken salad among the arepas and serve immediately.