In a medium saucepan over medium heat, combine the coconut milk, 1 tablespoon maple syrup, the vanilla, turmeric, 1/4 teaspoon cinnamon, and the ginger. Bring to a simmer, whisking until the spices are well incorporated and the milk is a vibrant golden hue, about 2 minutes. Be careful that the milk doesn't boil over! Transfer the golden milk to a mixing bowl and chill in the fridge, covered, until room temperature, about 20 minutes.
Add the chia seeds to the golden milk, stirring to distribute. Cover and refrigerate until the chia seeds are plumped, at least 3 hours or overnight.
Meanwhile, stir together the yogurt, the remaining 2 tablespoons maple syrup, and the remaining 1/4 teaspoon cinnamon in a small mixing bowl until smooth. Cover and set aside in the fridge.
Stir the pudding to make sure there are no clumps, then spoon into individual bowls, 8-ounce mason jars, or ramekins (about 3/4 cup per container). Add 2 heaping tablespoons of the cinnamon yogurt, garnish with other toppings if desired, and enjoy. The pre-made chia pudding cups will keep, refrigerated, for up to 4 days.