Raspberry Mixture: Mix water and sugar in bowl until sugar is dissolved. Stir in raspberry puree and chia seeds.
Soften gelatin in cold water as directed on package; drain. Dissolve gelatin over hot water or in microwave. Do not get too hot. Add 1/3 of the raspberry mixture to gelatin, stirring quickly to combine. Add gelatin mixture to remaining raspberry mixture; mix well. Let stand 10 min.
Portion 1-1/4 oz. raspberry gelatin mixture into each of 12 (2-oz.) shot glasses. Refrigerate 20 min. or until firm.
Yogurt Sauce: Mix yogurt, honey and vanilla in bowl. Spoon into pastry bag. Pipe 1 oz. sauce over raspberry mixture in each glass. Refrigerate until ready to use.
When ready to serve, sprinkle 2 Tbsp. NILLA pieces over each parfait.