Preheat the oven to 350 F. Place a paper towel lined plate near the stovetop.
Fry the bacon in 2 batches and transfer to the prepared plate. Crumble 4 strips of bacon. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces.
Finely chop 1/2 cup of the mission figs. Thinly slice the remaining figs into 30 discs, cut lengthwise.
Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, thyme, salt, honey, and cayenne until combined. Then, add in the crumbled bacon and chopped figs, stirring with the fork until combined.
Fill each phyllo tart shell with the cream cheese. Place a piece of the sliced bacon on top like a flag and then tile a piece of the fig slice on top.
Bake for 8 minutes. Devour.