Priming sugar will give you a very controllable, repeatable result with minimal to no impact on flavour, aroma or mouthfeel. Inconsistency when using this method is entirely down to process (i.e. inefficient mixing).
Using Gyle (held wort) is a perfectly acceptable method as well, that will adhere to the German purity law (should that be important to you or your consumer). The risk for flavour alteration is greater, as you are mixing in wort, which hasn't undergone the alterations by yeast, but still contains many flavour compounds and precursors. What is then probably required to mitigate acetaldehyde (green apple) and diacetyl (buttery) flavours is a longer conditioning period before consumption.
A third option for you, is to bottle your still fermenting beer. The residual sugar will still be consumed by the active yeast, and in the sealed bottle build pressure. This can cut time off your typical post-fermentation priming, and still adheres to Reinheitsgebot. This requires a bit closer monitoring of your gravity. The gravity at which you bottle at with residual sugars present will be largely dependent on the final gravity the yeast are likely to reach. Here again, you may want to give the yeast a bit of time to clean up off-flavour causing compounds; but you should be on the same overall timeline for consumption as if you wait and then prime with corn sugar.
Edit: Removed suggested gravity for third method, as it is process dependent and not absolute.