Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.
Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.
Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.
Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.