I would let it "condition" in the fermenter for a few weeks at ale temps (64-68 F would be ideal, though some Belgian strains do fine at higher temps). You tend to get more esters and phenols the higher the temp goes--which is OK for some Belgian styles. Given the time crunch, it would make more sense to condition on the yeast cake rather than try to condition in the bottle (with less yeast).
Chill the beer ("crash chilling") to clarify the beer over 48-72 hours. Rack to a bottling bucket or to already sanitized bottles individually dosed with priming solution. There will be enough yeast in the beer (even though it looks "quite clear") to do the carbonating within the bottle. I would leave the capped bottle at room temp for at least three days to ensure that the full amount of carbonation occurs and then store the bottle at room temp or in the fridge until a few days before the competition--at that time, it would be wise to cool the bottle to whatever storage/serving temperature you're comfortable with--I usually put it in the laundry room or in my ale fermentation fridge (if there's room) until 3 days prior and then I put it in my regular fridge (T=35F).