In a small food processor or blender, combine 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and 1/2 cup raspberries. Blend until smooth. Pour into a container and stir in half of the chia seeds.
In a separate container, combine remaining 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and matcha powder. Whisk until combined, then stir in remaining chia seeds.
Cover both containers and refrigerate overnight. To serve, layer raspberry chia pudding and matcha chia pudding in jars and top with fresh raspberries.
Chia seeds are practically flavorless, so don't worry about upping the amount of seeds for a thicker pudding.
I recommend full-fat coconut milk for this recipe as opposed to light products as it lends the chia pudding so much more body and flavor.
You can use flavored Greek yogurts like coconut or honey, but note that those tend to come with added sugar. Just make sure to taste the chia pudding mixture and only add as much maple syrup as you feel you need.