Fresh is free and in our region doesn’t represent an appreciable threat, but that is something ones cooperative extension should have regional knowledge about. It probably also helps to know the arborist, if you want to know about the health of the tree source. Here in the northeast, I’ve never heard of fresh chips being a problem and Cornell recommends their use almost unconditionally.
Chips are often shredded to make a fancier product that I often purchase directly from the yard that did the shredding, but this is an extra step that takes energy and costs money. If you don’t have the land to age your wood chips, having someone else do it would also add expense and steps. The more they are aged the shorter they last, so it may also increases maintenance time but this aspect may be a wash, because chips shrink as they age and probably faster when fresher. .
When I’m trying to improve soil, I also much prefer aged- it gives more bang for the buck in water holding capacity and other ways and looks better- especially with rough chips that have lots of strips.