In a medium bowl, whisk together the chia seeds, plant milk, 2 tablespoons of maple syrup, vanilla extract, and a pinch of salt until well combined and there are no clumps. Ensure the chia seeds are evenly distributed.

Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, until the pudding has thickened to a creamy, gel-like consistency. Stir the mixture once or twice in the first hour to prevent the chia seeds from clumping at the bottom.

While the pudding chills, prepare the raspberry compote. In a small saucepan, combine the raspberries, 1 tablespoon of maple syrup, and lemon juice. Bring to a gentle simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally, until the raspberries have broken down and the mixture has slightly thickened. Remove from heat and let it cool completely.

Peel all 3 kiwis. Dice two of the kiwis into small, bite-sized pieces for layering. Slice the remaining kiwi into thin rounds or half-moons for garnish.

Once the chia pudding is thick and the raspberry compote is cool, it's time to assemble! Divide half of the chia pudding evenly among 4 serving glasses or jars.

Spoon the cooled raspberry compote over the first layer of chia pudding. Then, add a layer of the diced kiwi pieces on top of the raspberry compote. Finally, top with the remaining chia pudding, dividing it evenly among the glasses.

Garnish each serving with fresh kiwi slices and a few extra raspberries, if desired. Serve immediately, or cover and refrigerate until ready to enjoy.