Place the cut figs on a baking tray, drizzle with the honey and bake in the oven for 10 minutes, until softened and lightly caramelised.
Meanwhile, lay the bread slices on a flat work surface and spread the slices with the butter. Divide the sliced chicken between four bread slices, then add the cheese. Top each sandwich with the caramelised onions, warm figs and the remaining slices of bread, butter side out.
Heat a little butter in a pan over a medium heat and add the croque-monsieur. Cook for 2 to 3 minutes on each side, until the cheese is melted and the bread is slightly crispy. Remove from the heat, cut each sandwich in half and serve immediately.