Cook bacon over medium low heat in a non-stick pan until brown and crisp, approx 9-11 mins. Use a slotted spoon to remove the bacon from the pan placing bacon on a plate lined with paper towels, and leave approx 2 tablespoons of the bacon fat in the pan. (If you don't like cooking with bacon fat remove all of the bacon fat from the pan, then wipe pan with a paper towel, and add 2 tablespoons of oil (neutral or olive)).
Once bacon is transferred to paper towels, add maple syrup to the pan with the oil and swirl to combine over medium high heat for 30 seconds.
Then arrange figs, cut side down in a single layer in the pan. Cook, swirling occasionally, until figs are softened and caramelized, approx 5 mins.
Remove pan from heat for a few seconds while removing the figs. Arrange figs cut side up on a medium-sized platter. Then place pan back on the stove over medium heat and add red wine vinegar to the pan with the remaining juices, swirling until syrupy, approx one minute.
To assemble, press a few bacon pieces onto each fig, drizzle with syrup, and sprinkle thyme and red pepper flakes on top (if desired). The figs can be served hot, warm, or cold.