Place all the ingredients for the Guasacaca sauce in a blender or food processor and blend until smooth. Season with salt and pepper.
Cut the chicken breast into strips. Marinate with ¼ cup of Guasacaca sauce. Save the rest for dressing the arepas.
To make arepas, combine warm water with a teaspoon of salt in a bowl. Gradually add the corn meal and stir well to form a dough. Set aside for 5 minutes.
Meanwhile, heat the olive oil in a skillet over medium high heat. Place marinated chicken into skillet, turn the heat to medium and let it cook for 3 minutes. Cover the pan with the lid, turn the heat to low, and continue to cook for 8 more minutes or until done.
Form 8 balls of dough and flatten each onto a disk shape.
Heat a skillet or cast iron pan on medium high. Coat the pan with olive oil. Place 4 arepas in the hot pan and cook 5 minutes on each side until crispy and golden brown. Repeat the process for the other 4 arepas.
Place arepas in a baking dish in the oven for 10 minutes. Remove and keep them warm, cover with foil.
When ready to stuff the arepas: using a sharp knife, slice open one side of the arepa as if you were opening a pita bread. Spread avocado inside and add the cooked chicken, black beans, corn, and a pinch of cheese. Finish by drizzling with guasacaca sauce. You can also serve the sauce on the side in a cup.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.