Greetings Billy - I, personally, would not use hops in the primary fermenter. Doing so will cause a lot of the oils and other flavor compounds to be lost with fermentation. I would, however, suggest adding your hops to the whirlpool. This way you won't be adding hops to the boil - staying true to what you've read - but still get the hops flavor and aroma without much bitter. I would then load up the secondary with your suggested hops to really boost the aroma. Just a suggestion.
Actually, the purpose of adding hops during active fermentation is to induce a biotransformation of the hop oils, particularly some of the more volatile ones, which will promote greater hop aroma. This is very much yeast dependent as many strains will preferentially adsorb the oils as a protective sheath once the majority of fermentation has been achieved. A good introductory article can be found at
http://draftmag.com/hop-compound-biotransformation/. A more scholarly article can be found here:
https://www.researchgate.net/publication/257557116_Biotransformation_of_hop-derived_aroma_compounds_by_Saccharomyces_cerevisiae_upon_fermentation.
While there are some changes, either oxidation of the oils or reactions to create fatty alcohols, the jury is out on how much perceived bitterness can be achieved via this method. I've read some cases where they claim obvious differences and others where it does not appear to create a meaningful difference to most drinkers. Either way, I don't think I would rely on this to give enough bitterness for an IPA style beer without some background bitterness from either late hop additions or as KeelerBrauer and enkamania suggested a strong whirlpool hop addition.
My own first attempt at this is a wheat beer which will be bottled today and I have combined both a dry hop at high krausen and a more traditional dry hop [it was a planned double dry hopping anyway, I just moved the first one up in the time table]. Unfortunately, brewing so late in my 'brewing season' I did not have the chance to split the batch to get a true side-by-side comparison (no time with goats kidding and so many kids to feed) but if it turns out well, I may try this again next year and plan on splitting the batch then.
My own attempts at a NEIPA style have relied on very minimal first wort hops, some very late boil addition (<10 min) hopping and very heavy whirlpool hopping with several stages of hop additions on top of double dry hopping. The majority (75% to 80%) of the IBU comes from the whirlpool additions. I get some really nice IPAs from them, but have yet to accomplish a real strong 'juicy' impression nor the opaque visual impression of something like Treehouse Orange Julius and similar brews.
