What are we calling "bad" fats vs "good fats" here? It's important that we all speak the same language....
As far as counting fat from oils we cook in, I think we most certainly should count that as part of your fat macros. If you cook in a tbsp of olive oil, I'd say that you have the fat in a tbsp of olive oil added to your chicken. It's more important, relatively, to precise and consistent vs absolutely accurate. So I'd either start counting that fat and keep counting it forever or never count it.