Place the chopped bacon in a large skillet over medium heat. Cook for approximately 5 minutes, stirring occasionally, until the bacon begins to brown and develop crisp edges. During the final 2 minutes, add the maple syrup, rosemary, smoked paprika, chipotle chile powder, and chili powder. Stir until evenly coated and glossy. Continue cooking until the bacon reaches your preferred crispness. Remove with a slotted spoon and set aside.

Carefully remove excess bacon fat from the skillet, leaving a thin coating and any flavorful browned bits. Add the honey and warm gently over low heat for approximately 2–3 minutes, stirring occasionally, until warm and pourable. Do not boil.

Add the room-temperature goat cheese, cream cheese, and a pinch of salt to a food processor. Process until smooth, creamy, and fluffy, stopping to scrape down the sides as needed. The mixture should be thick enough to hold soft swirls when spread with a spoon.

Spoon the whipped goat cheese onto a shallow serving platter. Use the back of a spoon to create gentle swirls and small valleys. Scatter the candied bacon over the cheese, then drizzle with the warm honey. Keep the bacon on top to preserve its crisp texture.

Arrange salted pretzels around the platter or serve them in a separate bowl. Serve while the bacon and honey are slightly warm, allowing guests to scoop up the creamy cheese, sweet bacon, and honey together.