Heat a large, deep skillet over medium-high heat. Add the oil and bacon. Cook the bacon until browned and crispy, 3-4 minutes. Remove with a slotted spoon and set aside on a paper towel lined plate. Place a large pot of water on the stove to boil.
Meanwhile, season the chicken chunks with salt and pepper and dredge in a little flour. Add to the skillet, add the chicken and brown over medium-high heat, about 2-3 minutes, then scoot the chicken to one side of the pan and add the onion, garlic and figs. Cook for 5 minutes, then mix everything together. Add the wine to the pan and let it cook down for 5 minutes. Add chicken broth and parsley, and stir to combine. Reduce the heat to a simmer and cook 10 minutes, while you prepare the linguine.
Salt the boiling water and add the linguine; cook to al dente according to package directions, then drain, reserving 1 cup of the cooking liquid.
Add the cooked linguine to the skillet with with the chicken and figs. Stir in lemon juice and zest. Taste the sauce and season with salt and pepper. If needed, add some of the pasta cooking liquid to loosen things up. Garnish with the crisp bacon and goat cheese, and serve.