<p>In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.</p>

<p>In medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 8 portions. Form dough into small balls.</p>

<p>Heat oil in large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3″ space between dough. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with remaining dough.</p>

<p>Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.</p>