For the chia yogurt, mix the vanilla yogurt with vanilla powder and chia seeds and pour into glasses. Place in the refrigerator for about 20 minutes to allow the chia seeds to swell.
Pit the plums and simmer in a pot of water until the skins of the plums curl slightly. Mix with cinnamon and rice syrup and let cool slightly.
While still warm but not hot, layer on the chia yogurt and garnish with almond slivers.
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