"Should I bulk or cut?" Beginners ask this question more than any other on the net.
Here's the answer: You shouldn't be "bulking" until you're below 10% body fat. Period. And at no point should you ever get above 15%.
In fact, 15% is pushing it. And I don't care how much muscle you're packing, if you look like you'd bleed chocolate pudding if you suffered a gaping wound then you're just a fatty. Adipose is both estrogenic and pro-inflammatory. Both work against you for building muscle.
If you're so skinny you could dress for Halloween as a thermometer, then carbs and five to six meals a day should become your best friend.
The Basics
Regardless of your current state of body comp, eat whole and mostly unprocessed foods 90% of the time. Chicken, tuna, fish, jasmine rice, eggs, egg whites, sweet potatoes, avocado, and all the vegetables you can handle should make up the bulk of your diet.
Get at least 1 gram of protein per pound of bodyweight. That's total bodyweight. Quit complicating this.
Factor in your starting point for daily caloric intake at bodyweight x 15. Adjust up or down from there by 300 calories a day depending on what the scale and your physique is telling you each week.
Set a caloric "floor" for fat loss at bodyweight x 10.
Set a caloric "ceiling" for mass gain at bodyweight x 20.
Carb and fat intake are the two macros to be manipulated at those caloric values. Adjust them accordingly. This isn't hard.
Training and nutrition create a synergistic paradigm. They both help you reach your goals. But if you want your own championship-looking physique then create championship-looking meals. Five Guys and Chipotle do not qualify.