Preheat two pans on medium heat.
Make arepas: In a small bowl combine water, salt and cornmeal for arepas. Mix with hands thoroughly until a soft dough forms. Form 1/3 cup balls and then flatten until they are about 1/2 inch thick. Spray non-stick cooking spray in one of the pans. Place arepas into pan, without overcrowding, and cook for 6-8 minutes per side until they are golden on the outside and sound hollow when tapped. Repeat until all dough has been used. Set arepas side.
Make chicken: in the other pan warm olive oil. Sauté onion, pepper, cumin and cilantro. Once onion is translucent add chicken. Once chicken is warmed through, fold in cheese. Season with salt and pepper to taste.
To plate, slice each arepa in half and fill with Cubanelle Pollo Mechado. Serve hot.