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For me personally, getting deep into a specific food item like this is bascally like traveling. I will first do my own experimentation, not because I think I will discover something new, but because I will more deeply understand why things are done the way they are when I (later) read "proper" sources and consult with others. At that initial stage, I am bound to overcomplicate things, but it's the good kind of overcomplication.
It is like traveling to a new place, and walking around randomly before opening a map. Of course I "overcomplicated" my path from A to B, but I've seen so many interesting (but not necessarily important) things on my way.
For example, I absolutely love aquascaping. I have a very scientific understanding and appreciation of it all, but it doesn't diminish how incredible and beautiful it all is for me. Some people look at it from a very aesthetic point of view, and to me it's often like some glorious chemistry and biology event occurring in front of me. I marvel at the fact that the nitrogen cycle is happening in this little slice of biotope. I love to test the water parameters and log what's been going in and out to better understand how it's working. I make nerdy little movies of the plants and animals. But you'd be hard-pressed to find someone who loves it significantly more, or finds it more beautiful in more meaningful ways. I just process it differently.
With the chili oil, understanding and experimenting with it can be part of how a more cerebral person engages with their appreciation, curiosity, or passion about the oil. Nerding out might just mean the person really loves it, and that's how they go about it. It's all good. Maybe they'll figure out a bad ass recipe that'll make the rounds eventually, and everyone can enjoy it.