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Prepare Wild Blueberry Compote. Combine frozen wild blueberries with maple syrup and 2 Tablespoons water in a small saucepan. Bring to a boil, reduce heat, and simmer until some of the berries burst and the mixture thickens, about 10 minutes. Remove from heat and stir in vanilla and cardamom. Transfer to a bowl and let cool completely either at room temperature or in the refrigerator.
Steep Milk. Warm milk either on the stovetop in a small saucepan or in a microwave-safe bowl just until bubbles form around the edge and steam begins to rise. (I microwave it for ~2 to 2 ½ minutes.) Add Earl Grey tea bags and steep for 5 to 7 minutes. Remove and discard tea bags and let milk slightly cool.
Prepare Chia Pudding. To a large bowl, add chia seeds, Greek yogurt, maple syrup, vanilla, and salt. Pour in Earl Grey-infused milk and whisk well to combine. Let rest for 10 minutes and whisk again to break up any clumps.
Assemble. Using 3 glass jars or small Tupperware containers with fitted lids, begin layering blueberry compote and chia pudding mixture evenly into each. (I like to start with ~1 to 2 Tablespoons of compote at the bottom of each jar and create two alternating layers from there.)
Cover and refrigerate for at least 3 hours to allow chia pudding time to thicken, or ideally overnight. Enjoy for up to 4 days.