I usually cold crash a bit longer than some folks (35*F for 5-7 days), prime and bottle it cold. There's still plenty of yeast present to bottle carbonate/condition just fine so long as you give it the time needed at room temp followed by 3+ days in the fridge.
If you have the setup to do it, there's no reason not to. It helps to clear the beer, firm up the yeast trub layer in the fermenter (making it harder to disturb) and results in a smaller amount to yeast in the bottom of each bottle.
Good Temp Control -----> Happy Yeast ------> Tasty Brew