Place chicken breasts between 2 layers of plastic wrap and pound thin, about 1/2 inch thick. Season chicken on both sides with salt, pepper and oil.
Grill chicken for 4 to 5 minutes on each side. Remove chicken and let it rest. Meanwhile lay bacon directly on grill. Let cook until the fat is rendered, 3 to 4 minutes. Drain on paper towels. Chop bacon and reserve.
Slice figs and place cut side down on grill. Cook just until caramelized on one side then flip. In a small bowl, add your arugula, goat cheese, 4 tablespoons of vinaigrette and toss.
To serve, arrange the chicken on a platter. Mound arugula salad on each breast. Sprinkle with salt and fresh ground pepper.