Longer Fermentation vs Longer Bottle Conditioning

I’m considering kegging this beer and force carbonating it. If I do that, I can keep it in the fermenter for a few more weeks. Otherwise, I will bottle it and let it condition in the bottle?

What produces a more complex beer, leaving it in the fermenter for an extra few weeks, or bottle conditioning?

Beer tends to condition better in bulk. I go 3 weeks for most beers and keg if it’s finished, they may sit 2-5 weeks after that or longer before they’re tapped. If I were bottling, I would let them go further in the primary or secondary them for a little more aging.