Add chia seeds, vanilla nut milk, ½ teaspoon cinnamon, ¼ teaspoon cardamom, ⅓ cup maple syrup, and vanilla extract to an airtight container. Whisk together and refrigerate for at least 8 hours or overnight.
Make the strawberry-cardamom topping by adding strawberries, ¼ cup maple syrup, lemon juice, and ¼ teaspoon cardamom to a medium sauce pan. Heat over medium-low and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Transfer the strawberry mixture to a blender along with 2 teaspoons arrowroot powder (or substitute 1 tablespoon cornstarch) and blend for 30 seconds or until smooth. Return the blended mixture to the sauce pan and heat over medium-low for another five minutes to thicken the sauce. Thicken the sauce by refrigerating overnight.
In four small glasses or two larger glasses, create layers of chia pudding and strawberry-cardamom sauce starting with the pudding. I did 6 total layers or 3 layers of each.