In medium bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract and Greek yogurt until well combined. Cover and refrigerate chia mixture at least 4 hours or until thickened to pudding-like consistency.

In small saucepan, add strawberries, honey and lemon juice and cook over medium heat 8-10 minutes, stirring occasionally and smashing down with wooden spoon until strawberries soften and mixture thickens. Remove from heat and let cool completely.

Using small jars or containers, spoon chia pudding into bottom and top with cooled strawberry layer. Cover and refrigerate until ready to serve. Serve chilled.