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. Set aside. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces. Set aside.
Finely chop 1/2 cup of the California Mission Figs. Set aside. Thinly slice the remaining figs into 30 discs, cut lengthwise. Set aside.
Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, honey, thyme, salt, and cayenne until combined. Then, add in the pecans, crumbled bacon, and chopped figs, stirring with the fork until combined.
Fill the phyllo tartlets with the cream cheese. Place a piece of the sliced bacon on top, planting it upright in the cream cheese and then tile the fig slice on top.
Bake for 8 minutes. Devour.