Generally I want to have the product finished the way I want it before bottling, meaning it has fermented and clarified to serving quality before I’d bottle. I don’t want anything going on in the bottle except for the carbonation stage. After that it’s all aging, and that results in conditioning. I prefer to bulk age most of the time when a style requires it. Bottling is my presentation, so that’s finished product, not a place for debris past acceptable for the style.
To that note, it doesn’t really matter for most styles that you have a secondary vessel, or whatever you like to call it. 4 weeks in primary is typically the same as 2 in primary and then 2 in another tank, the only difference is less residual material in the second tank when you go to bottle, and if you are careful it doesn’t matter either way.
As a guideline, many folks don’t want the beer sitting on the original yeast cake and debris for over a month, so if your recipe has a longer time than 30 days in “secondary” as a guideline, you would consider following the guideline and get the beer off the debris and let it age without the degradation of decomposing yeast and trub.
You may find that your own special process works best for the result you want, and that is the beauty of brewing. It’s not incorrect if it produces the acceptable quality of product you wanted, and you can all bet that many great styles may have come around from some deviation from accepted practice through history