force carbing and aging question

I am planning to start kegging soon, in about 2 weeks when my next batch is ready. I know beer benefits from aging and usually let my beer sit in bottles for 3-6 weeks before chilling and tasting (yes I some how am able to wait that long). It is my understanding that you chill your keg while force carbing, so by doing so are you neglecting the aging/maturing process? Do you end up with green beer? My first kegged batch will be an AHS arrogant bastard clone (a mini mash). The recipie dictates to let it condition for at least 5 weeks. Is this only if your bottling? I hope that makes sense. Thanks in advance.

You can "cold condition", right after kegging you can go to the cooler.

You can leave it in the secondary as long as you wish to condition. Then transfer into the keg and carb.