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Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last 2 minutes of cooking, add the maple, rosemary, paprika, chipotle, and chili powder. Allow the bacon to become 'candied'. Remove the bacon. To the skillet, add the honey and set over low heat to warm, about 2-3 minutes.
Meanwhile, combine the goat cheese, cream cheese, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.
Spoon the goat cheese into a serving bowl and then top with the warm bacon and honey. Serve with pretzels, bread, or crackers.