You don't have to use a secondary - you can dry hop right in the primary if you want - but leaving the beer in the bucket/carboy for a few weeks before bottling is a good idea. Even though the fermentation may be done at 7 days (or earlier even), the yeast continue to metabolize some of their own byproducts. This is generally referred to as the yeast "cleaning up after themselves". Your beer will be cleaner tasting for it. I like to give my beers 2-3 weeks before bottling. Bigger, more intense beers I leave longer. Smaller, milder beers I'll bottle after 10 days.
Yes. It's not a big beer. You'll be happy with bottling no earlier than day 21. Lots of "stuff" will fall out after it's done fermenting. You can bottle earlier, but anything that falls out of suspension is better in the fermenter than in my bottles, if you ask me. That's why bottling later is better, in my opinion.