Stir together chia seeds, agave nectar, Pique Sun Goddess Matcha and coconut milk in a 16-ounce jar. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 325ºF and line a small baking pan with parchment paper. Combine ingredients for coconut oat granola in a small mixing bowl and stir well to moisten. Spread evenly on a baking sheet and bake for 12-15 minutes, until coconut flakes are toasted. Remove from oven and cool for at least 30 minutes.
Divide chia pudding between 2 small jars and top with chopped kiwi and granola. Enjoy!